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Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Add the julienned carrots and sliced bell peppers to the skillet. Stir-fry for 3-4 minutes until they begin to soften.
Add the chopped bok choy to the skillet and continue to stir-fry for another 3-4 minutes until the bok choy is tender but still bright green.
Pour in the soy sauce and sesame oil, tossing everything to combine. Season with salt and pepper to taste.
Remove from heat and transfer to a serving dish. Garnish with sesame seeds if desired.