Wash and slice the green cabbage into thin strips, julienne the carrot, and slice the red bell pepper thinly. Mince the garlic and ginger, and cut the green onions into small pieces.

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper until the sugar is dissolved.

Heat vegetable oil in a wok or skillet over medium-high heat for 1-2 minutes until shimmering.

Add minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant.

Stir in the sliced red bell pepper and julienned carrot, cooking for 2-3 minutes until they soften slightly.

Add the sliced cabbage and stir-fry for about 5-7 minutes until tender yet crunchy.

Pour the prepared sauce over the vegetables and toss to coat evenly, cooking for another 2 minutes.

Remove from heat, garnish with sliced green onions and toasted sesame seeds, and serve hot.