Gather your wok or large skillet, a spatula, a small bowl, and your prepped vegetables. Heat the oil over medium-high heat until it shimmers, creating a hot, fragrant base for your stir fry.
Add the minced garlic and grated ginger to the pan. Sizzle for about 30 seconds until aromatic, with a fragrant, slightly sizzling sound.
Toss in the julienned carrots first. Stir constantly for 2-3 minutes until they start to soften slightly and turn a little translucent, releasing a sweet aroma.
Add the sliced bell peppers and snap peas. Continue stir-frying, tossing every 20 seconds, until all vegetables are bright, crisp-tender, and fragrant, about 2-3 minutes.
In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil to create your vibrant stir fry sauce. Pour the sauce evenly over the vegetables in the pan.
Quickly toss the vegetables with the sauce, ensuring each piece is coated evenly. Let everything cook together for another 1-2 minutes until the sauce slightly thickens and clings to the vegetables, shimmering beautifully.
Check that the vegetables are crisp-tender and vibrant, with the sauce glossy and fragrant. Remove from heat and transfer to a serving plate.
Serve immediately with rice or noodles, garnished with optional sesame seeds or chopped scallions for extra flavor and crunch.
