In a small Mixing Bowl or Measuring Cups, whisk together the 3 tbsp low-sodium soy sauce, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, Honey, 1 tsp cornstarch, and ¼ cup water until smooth and the 1 tsp cornstarch is fully dissolved. Set aside.

Heat a large Wok or wide Skillet over high heat until very hot. Add the Avocado Oil and swirl to coat. Add the white parts of the 3 stalks green onions sliced, white and green parts separated, 4 cloves garlic minced, and 1 tbsp fresh ginger peeled and grated. Stir fry for 30–45 seconds until fragrant, being careful not to burn.

Add the Carrots and 1 medium broccoli head cut into small florets florets first — they take the longest to cook. Stir fry for 3–4 minutes, tossing frequently, until they begin to soften and pick up a little color.

Add the 1 medium red bell pepper thinly sliced and 1 medium yellow bell pepper thinly sliced, 1 medium zucchini halved lengthwise and sliced into half-moons, and 1 cup snap peas trimmed. Continue to stir fry for another 3–4 minutes until all vegetables are crisp-tender and bright in color.

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.