Prepare the Vegetables: Begin by washing and prepping your veggies for the Asian Cabbage Stir Fry. Thinly slice the green cabbage into strips, ensuring uniformity for even cooking. Next, julienne the carrot and slice the red bell pepper into bite-sized pieces. Don’t forget to slice the green onions, setting them aside for garnish.

Whisk the Sauce: In a medium bowl, combine the soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper. Whisk everything together until the sugar is dissolved and the ingredients are well blended.

Heat the Wok: Place a large wok or skillet on the stove over medium-high heat and add vegetable oil. Allow it to heat up for about 1-2 minutes until it shimmers.

Sauté Garlic and Ginger: Once the oil is hot, add the minced garlic and ginger to the wok. Stir-fry them for about 30 seconds until fragrant.

Cook the Bell Pepper and Carrot: Add the sliced bell pepper and julienned carrot to the wok, stir-frying them for 2-3 minutes. You want them to soften slightly while retaining some crunch.

Add the Cabbage: Incorporate the sliced green cabbage into the wok, stirring it with the other vegetables. Cook for about 5-7 minutes, stirring frequently, until the cabbage is tender but still crisp.

Pour in the Sauce: Once the vegetables are cooked to your liking, pour the sauce mixture over them in the wok. Stir swiftly to coat all the vegetables evenly.

Combine and Finish Cooking: Continue to stir-fry the mixture for an additional 2 minutes, ensuring everything is heated through and nicely combined.

Garnish and Serve: Remove the wok from heat and sprinkle the sliced green onions and toasted sesame seeds over the stir fry. Serve immediately.