Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering and just starting to smoke. Add the ground pork, breaking it apart with a spatula, and cook until browned and cooked through, about 5-6 minutes. The pork should be breaking apart and develop a light caramelization.

Add the minced garlic and grated ginger to the pan. Stir quickly to fragrant, about 15-20 seconds, until the mixture smells aromatic and starts to bubble slightly.

Pour in the soy sauce and sesame oil, stirring thoroughly to coat all the pork and aromatics. Let this cook for another 1-2 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Add the sliced bell peppers and carrots to the pan. Stir-fry for about 3-4 minutes, until the vegetables are crisp-tender and still vibrant in color. You should hear a gentle sizzle as they hit the hot oil.

Adjust seasoning if needed, then continue sautéing for another minute to ensure everything is heated through and coated with the sauce. The mixture should look glossy and cohesive, with vegetables retaining some crunch.

Transfer the stir-fried pork and vegetables to a serving bowl, sprinkle with chopped green onion for a fresh, colorful finish. Serve hot, letting the aroma invite everyone to dig in.