Start by preparing your ingredients: peel and slice the carrots into thin matchsticks, rinse the peas if frozen, and finely mince the garlic. Grate ginger if using.
Heat your wok or wide skillet over high heat until shimmering. Add 1 tablespoon of neutral oil and swirl to coat the pan evenly.
Add the sliced carrots to the hot oil. Stir quickly and cook for about 2-3 minutes, until they start to turn tender and slightly translucent with a touch of caramelization.
Push the carrots to the side of the pan and add the minced garlic (and ginger if using). Cook for about 30 seconds, stirring constantly, until fragrant and golden around the edges.
Add the peas to the pan, tossing everything together. Cook for another 2 minutes until the peas are heated through and bright green, with a slight snap when stirred.
Pour in 1-2 teaspoons of soy sauce, tossing to evenly coat all the vegetables. Continue cooking for another minute to let the flavors meld.
Check the texture: the carrots should be tender but still have a slight crunch, and the peas should be plump and vibrant. Remove from heat.
Transfer the stir fry to a serving plate and sprinkle generously with toasted sesame seeds for a nutty aroma and crunch. Serve immediately while hot and fragrant.