Begin by slicing your cabbage into thin ribbons, ensuring it remains crisp and bright. Cut the bell pepper into strips and julienne the carrot for even cooking. Finally, slice the green onions diagonally. Set all the prepped vegetables aside.

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper until the sugar dissolves completely. Set aside for later use.

Preheat a large wok or heavy skillet over medium-high heat, adding vegetable oil once hot. Allow the oil to shimmer.

Add minced garlic and freshly grated ginger to the hot oil, stir-frying for about 30 seconds until fragrant. Avoid burning.

Quickly toss in the prepared bell pepper and julienned carrot into the wok. Stir-fry for 2-3 minutes until slightly softened.

Add the sliced cabbage to the wok, continuing to stir-fry for about 5-7 minutes until it wilts but retains crunch.

Pour the prepared sauce over the cooked vegetables and toss everything for a minute to coat evenly.

Let the stir-fry cook for an additional 2 minutes, stirring occasionally to meld flavors together.

Remove from heat and sprinkle with sliced green onions and toasted sesame seeds for garnish.

Serve hot on its own or alongside steamed rice or noodles.