Start by slicing your bell pepper into thin strips, julienning the carrots, and chopping the broccoli into bite-sized florets. Mince the garlic and ginger finely, so they cook quickly and release their aromatic oils.
Heat your skillet or wok over high heat until it begins to shimmer, then add the vegetable oil. Swirl to coat the surface, and wait until it starts to lightly smoke—this is your cue that the pan is hot enough.
Add the minced garlic and ginger to the hot oil. Sauté for about 30 seconds until fragrant, and you should notice a bubbling sound and a fragrant aroma filling the kitchen.
Immediately add the denser vegetables—broccoli florets and julienned carrots. Spread them out in the pan and let them sear without stirring for 2 minutes until they develop a slight char and deepen in color.
Stir the vegetables and cook for another 2–3 minutes, tossing occasionally so they brown evenly and become crisp-tender. You’ll see the vibrant colors intensify and some caramelized edges form.
Add the sliced bell peppers and cook for another 2 minutes, allowing their edges to char slightly and their sweetness to intensify. The vegetables should look glossy and slightly smoky on the edges.
Pour in the soy sauce and drizzle the sesame oil over the vegetables. Toss everything together quickly to coat evenly, then cook for another minute until the sauce glazes the veggies and they shimmer with flavor.
Turn off the heat and give the stir fry a final toss. Let it rest for a minute to settle the flavors. Taste and adjust seasoning if needed, then serve hot straight from the pan, garnished with optional scallions or sesame seeds if desired.
