Heat vegetable oil in a wok over medium-high heat until shimmering.
Add garlic and ginger, sauté for 30 seconds until fragrant and slightly golden.
Toss in onions, carrots, and broccoli, stir-frying until they begin to soften but remain crisp.
Add bell peppers and cook for another 2 minutes, keeping vegetables vibrant and crunchy.
In a small bowl, mix soy sauce, chili sauce, oyster sauce, sugar, and water until combined.
Pour sauce into the pan and toss everything evenly to coat the vegetables.
Cook for 2–3 minutes until sauce thickens and clings glossy to the veggies.
Drizzle sesame oil over the stir-fry and mix well for aroma and depth.
Remove from heat and garnish with spring onions and sesame seeds before serving.
