Place your large wok or skillet over medium-high heat and add the neutral oil, swirling to coat the surface. When the oil starts to shimmer and sizzle slightly, add the minced garlic and ginger, stirring constantly for about 20-30 seconds until fragrant and slightly golden.
Add the julienned carrots to the pan, stirring quickly to coat them in the fragrant oil. Stir-fry for 3-4 minutes until the carrots start to turn golden at the edges and smell sweet and roasted, keeping them moving so they don't burn.
Toss in the peas, stirring to combine. Continue stir-frying for another 2-3 minutes until the peas are bright green and blistered, and the carrots are tender-crisp. If using frozen peas, ensure they are heated through and plump.
Pour in 1-2 tablespoons of soy sauce, stirring well to coat all the vegetables evenly. Cook for an additional minute until the sauce is glossy and slightly caramelized, intensifying the flavors.
Remove the pan from heat and drizzle a few drops of sesame oil over the stir fry, giving it a final stir. The aroma of toasted sesame enhances the dish's fragrance and adds a shiny, appetizing finish.
Transfer the stir fry to a serving plate immediately while hot. Serve as is or alongside steamed rice or noodles for a complete meal. Enjoy the crisp, colorful, and flavorful bite!
