Prepare the Vegetables by thinly slicing the green cabbage, red bell pepper, and green onions, and julienne the carrot.

Mix the Sauce by combining soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper in a small bowl and whisking until well-blended.

Heat the Wok over medium-high heat and pour in the vegetable oil; allow to heat for 1 minute.

Sauté Garlic and Ginger by adding minced garlic and ginger to the wok, stir-frying for 30 seconds until fragrant.

Add the Bell Pepper and Carrot, stir-frying for 2-3 minutes until beginning to soften.

Incorporate the Cabbage and stir-fry for 5-7 minutes until tender yet still crunchy.

Pour in the Sauce and toss to evenly coat the vegetables, cooking for about 1 minute.

Final Stir-Fry for another 2 minutes to thicken the sauce and combine the flavors.

Garnish and Serve by sprinkling sliced green onions and toasted sesame seeds on top before serving hot.