Thinly slice the green cabbage and red bell pepper, and julienne the carrot. Chop the green onions and set aside in separate bowls.

In a small bowl, combine soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper. Whisk until well blended and set aside.

Heat vegetable oil in a large wok over medium-high heat until shimmering.

Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.

Toss in the sliced red bell pepper and julienned carrot; stir-fry for 2-3 minutes.

Add the thinly sliced cabbage and continue stir-frying for 5-7 minutes until tender but still crunchy.

Pour the sauce over the stir-fry, tossing everything together for about a minute.

Stir-fry for an additional 2 minutes, letting the sauce thicken slightly.

Remove from heat, garnish with sliced green onions and toasted sesame seeds before serving.