Begin by washing and slicing the medium-sized green cabbage into thin strips. Next, julienne the carrot and thinly slice the red bell pepper for added sweetness and color. Finally, chop the green onions, reserving the green parts for garnishing later.

In a small mixing bowl, combine the soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper. Whisk thoroughly until the sugar dissolves fully into the liquid mixture.

Place a large wok or skillet on the stove and heat it over medium-high heat. Once the pan is hot, add about two tablespoons of vegetable oil.

Add the minced garlic and ginger to the hot oil, stirring quickly for about 30 seconds until fragrant and golden.

Introduce the sliced bell pepper and julienned carrot into the wok. Stir-fry these colorful vegetables for 2-3 minutes until they soften slightly.

Now, add the sliced cabbage to the wok and stir-fry for another 5-7 minutes until the cabbage is tender-crisp.

Pour the prepared sauce mixture over the sautéed vegetables, tossing everything together until evenly coated.

Continue stir-frying the combined vegetables and sauce for an additional 2 minutes.

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