Prepare all your vegetables by washing and chopping them.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add garlic and ginger to the hot oil, and sauté for about 30 seconds until fragrant.
Toss in the broccoli and carrots, stirring constantly for about 2-3 minutes until they begin to soften.
Add the bell pepper, snap peas, and mushrooms, continuing to stir-fry for another 3-4 minutes.
Pour in the soy sauce and sesame oil, stirring to coat the vegetables evenly.
Taste the stir-fry, adjusting seasoning as needed. Consider adding a splash of water to loosen the mixture if it's too thick.
Remove from heat and let it rest for a couple of minutes before serving over rice or noodles.
