Begin by slicing the green cabbage, red bell pepper, and green onions. Julienne the carrot into thin strips using a vegetable peeler.

In a medium-sized bowl, combine the soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and freshly cracked black pepper. Whisk until the sugar is fully dissolved.

Place a large wok over medium-high heat and add a tablespoon of vegetable oil. Allow it to heat for about 1-2 minutes.

Once the oil is hot, add the minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant.

Immediately toss in the sliced red bell pepper and julienned carrots. Stir-fry for 2-3 minutes.

Now, add the sliced green cabbage to the wok and stir everything for about 5-7 minutes.

Once the cabbage has reached the perfect tenderness, pour the sauce mixture over the cooked vegetables and stir quickly.

Remove the wok from heat and sprinkle the sliced green onions and toasted sesame seeds on top.