Whisk together the 3 tbsp salsa de soya baja en sodio preferida, 1 tbsp salsa de ostión, 1 tbsp vinagre de arroz, 1 tbsp semillas de sésamo tostadas, Honey, 1 tsp maicena, and 1 tbsp vinagre de arroz in a small Mixing Bowl until smooth and the 1 tsp maicena is fully dissolved. Set aside.

Prep all your vegetables before you start cooking — stir fry moves fast. Remove the strings from the Sugar Snap Peas, slice the 1 pimiento rojo cortado en láminas finas, julienne the 2 zanahorias peladas, cortadas en juliana o en láminas finas al bies, mince the 4 dientes de ajo picados, grate the 1 tsp jengibre fresco rallado, and separate the white and green parts of the 3 cebollas verdes cortadas, partes blancas y verdes separadas.

Heat a Wok or large Skillet over high heat until very hot — about 1–2 minutes. Add the Vegetable Oil and swirl to coat. The oil should shimmer immediately.

Add the white parts of the 3 cebollas verdes cortadas, partes blancas y verdes separadas, 4 dientes de ajo picados, and 1 tsp jengibre fresco rallado. Stir fry constantly for 30 seconds until fragrant. Do not let the 4 dientes de ajo picados burn.

Add the 2 zanahorias peladas, cortadas en juliana o en láminas finas al bies and 1 pimiento rojo cortado en láminas finas. Stir fry for 2 minutes, tossing frequently, until the vegetables begin to soften slightly but still have a bite.

Add the Sugar Snap Peas and stir fry for another 2–3 minutes, tossing constantly, until they are bright green and crisp-tender. Do not overcook — they should still have a satisfying snap.

Give the sauce a quick re-Whisk (the 1 tsp maicena settles), then pour it over the vegetables. Toss everything together and cook for 1 minute, until the sauce thickens and coats the vegetables in a glossy glaze.

Remove from heat. Scatter the green parts of the 3 cebollas verdes cortadas, partes blancas y verdes separadas and toasted 1 tbsp semillas de sésamo tostadas over the top. Serve immediately over steamed rice.