Begin by slicing the green cabbage into thin ribbons, the red bell pepper into strips, and julienning the carrot for texture. Also, slice the green onions diagonally for garnish later.

In a medium bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper until well combined.

Place a wok or large skillet on the stove and turn the heat to high. Pour in about two tablespoons of vegetable oil, swirling it around.

Add the minced garlic and ginger into the hot oil, stir-frying for about 30 seconds until fragrant.

Stir in the sliced red bell pepper and the julienned carrots, cooking for 2-3 minutes until slightly tender yet still crisp.

Fold in the sliced green cabbage and stir-fry for an additional 5-7 minutes until slightly wilted but remains crunchy.

Drizzle your prepared sauce over the stir-fried vegetables, carefully tossing everything together.

Continue to stir-fry for another 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove from heat and transfer your stir fry to a serving platter. Sprinkle the top with green onions and sesame seeds.