Prepare all ingredients: julienne the carrots into thin strips, finely chop the garlic, and measure out the peas and soy sauce. Keep everything within easy reach for quick cooking.
Heat your wok or wide skillet over high heat until shimmering—this should take about 1 minute and you’ll see a faint ripple on the surface.
Add the neutral oil to the hot pan, swirling to coat the surface evenly. You should hear a crackle as it hits the hot wok.
Immediately toss in the julienned carrots, stirring constantly with the spatula. Cook for about 2 minutes until they turn bright orange and start to soften slightly, releasing a sweet aroma.
Add the finely chopped garlic to the wok, stirring quickly for about 30 seconds until it becomes fragrant and slightly golden, but not burnt.
Pour in the peas, stirring briskly to heat through and coat with the garlic and carrots. Cook for 1-2 minutes until peas are bright green and tender but still slightly crisp.
Drizzle the soy sauce over the vegetables, tossing quickly to evenly coat everything. The mixture should shimmer with a savory glaze and fill your kitchen with a salty, umami aroma.
Cook for another 30 seconds, taste the vegetables, and adjust with a little more soy if needed. They should be crisp-tender, vibrant in color, and coated in a shiny sauce.
Remove from heat and transfer the stir fry to a serving dish. Scatter chopped green onions on top for a fresh, crisp bite and aroma.
Serve immediately while hot, ideally alongside rice or noodles to make a complete, satisfying meal.
