Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

In a Mixing Bowl, whisk together the 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp brown sugar packed, 1 tbsp cornstarch, ½ cup low-sodium chicken broth, and 1 tsp sesame oil until smooth and the 1 tbsp cornstarch is fully dissolved. Set aside near the stove.

Prep all vegetables before turning on the heat: slice the 1 red bell pepper cored and thinly sliced, 2 stalks celery sliced on the diagonal, ¼-inch thick, 1 cup snap peas strings removed, and 3 stalks green onions white and green parts separated, sliced. Mince the 6 cloves garlic minced and grate the 1 ½ tbsp fresh ginger peeled and finely grated or minced. Keep everything in separate small piles — stir frying moves fast and you won't have time to chop once you start.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Return the Wok to high heat and add the remaining 1 tablespoon of 2 tbsp neutral oil such as vegetable or avocado oil, divided. Add the white parts of the 3 stalks green onions white and green parts separated, sliced, 6 cloves garlic minced, and 1 ½ tbsp fresh ginger peeled and finely grated or minced. Stir fry for 30–45 seconds until fragrant — do not let the 6 cloves garlic minced burn.

Add the 1 red bell pepper cored and thinly sliced and 2 stalks celery sliced on the diagonal, ¼-inch thick. Stir fry for 2 minutes, tossing constantly, until they begin to soften slightly but still have a good crunch.

Add the 1 cup snap peas strings removed and stir fry for 1 more minute.