In a small Mixing Bowl, whisk together the 3 tbsp soy sauce or tamari for gluten-free (or 3 tbsp soy sauce or tamari for gluten-free), 1 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp cornstarch, and 1 tsp sriracha optional, for heat (if using) until the 1 tsp 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 tablespoon of 2 tbsp sesame oil divided to the same Wok over medium-high heat. Add the white parts of the 3 stalks green onions sliced, whites and greens separated, 3 cloves garlic minced, and 1 tbsp fresh ginger grated or minced and stir-fry for 30 seconds until fragrant. Add the 2 medium broccoli florets cut into bite-sized pieces, about 2 cups and 1 medium carrot julienned or thinly sliced and stir-fry for 3–4 minutes until just tender-crisp. Add the 1 medium red bell pepper thinly sliced and cook for another 2 minutes.