Place a large skillet or wok over high heat and add a tablespoon of vegetable oil, swirling to coat the surface. Wait until the oil shimmers and just begins to smoke slightly, indicating it's hot enough.
Add the finely minced garlic and ginger to the hot oil. Stir quickly, and cook until fragrant—about 30 seconds to 1 minute—watching for a bubbling aroma and slightly darker color around the edges.
Pour in the sliced bell peppers, broccoli florets, and julienned carrots. Spread them out evenly in the pan and let them sear undisturbed for about 2 minutes, until they start to brown and develop a roasted aroma.
Stir the vegetables and continue cooking, stirring frequently, for another 3–4 minutes. Look for edges that are slightly charred and vegetables that are crisp-tender with vibrant colors.
Pour the soy sauce over the vegetables and toss well to coat everything evenly. Continue stir-frying for another minute, allowing the sauce to glaze the vegetables and deepen the smoky flavor.
Remove the skillet from heat and drizzle with a teaspoon of sesame oil. Toss everything together one last time to infuse a nutty, smoky aroma, then transfer to a serving dish.
Enjoy immediately, savoring the crisp, caramelized edges and smoky aroma that make this stir fry special.
