In a small Mixing Bowl, whisk together the tamari, 1 tbsp rice vinegar, honey, 1 tsp sesame oil toasted, cornstarch, and ¼ tsp red pepper flakes (if using) until the cornstarch is fully dissolved. Set aside.

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.

Add the remaining 1 tbsp of oil to the same Wok over high heat. Add the 2 cups broccoli florets cut into bite-sized pieces first and stir-fry for 2 minutes. Add the 1 medium red bell pepper thinly sliced and 1 medium zucchini halved lengthwise and sliced into half-moons and continue stir-frying for another 2–3 minutes until the vegetables are crisp-tender with a little char. Add the 4 cloves garlic minced and 1 tbsp fresh ginger grated or minced and cook, stirring constantly, for 30–60 seconds until fragrant.