Start by heating your wok or large skillet over high heat until it shimmers, ready for quick cooking.
Add a tablespoon of neutral oil and swirl to coat the bottom of the pan, then toss in the minced garlic and sauté for about 15 seconds until fragrant and slightly golden.
Quickly add the thinly sliced carrots to the pan, stirring constantly to prevent sticking, and cook for 3-4 minutes until they start to soften and edges turn golden brown.
Pour in the rinsed peas and stir-fry for another 1-2 minutes until they brighten in color and crackle slightly, enhancing their fresh flavor.
Drizzle the soy sauce over the vegetables, tossing well to coat everything evenly, and cook for an additional 30 seconds to let the flavors meld.
Taste the vegetables; they should be crisp yet tender, with the carrots caramelized at the edges and the peas vibrant and fresh.
If desired, drizzle with a small amount of sesame oil for added aroma and sprinkle with chopped scallions or sesame seeds for a final touch.
Serve immediately straight from the pan, enjoying the bright flavors and crisp textures of this simple, honest stir fry.
