Start by washing and slicing all your vegetables.

In your wok or skillet, heat the vegetable oil over medium-high heat.

Add the minced garlic and ginger to the pan, stirring for about 30 seconds.

Throw in the bell pepper and carrot first, cooking for about 2-3 minutes.

Next, add the zucchini, broccoli, and snap peas. Stir-fry together for another 3-4 minutes until tender-crisp.

Pour in the soy sauce and sesame oil, mixing well to coat the vegetables.

Season with salt and pepper to taste, stirring for an additional minute.

Remove the stir fry from heat and serve immediately.