Peel the carrots with a vegetable peeler and slice them into thin matchstick strips, about 3-4 inches long.
Rinse the peas if using fresh, or drain thoroughly if using frozen, then set aside.
Heat the neutral oil in a large wok or skillet over medium-high heat until shimmering and hot.
Add the sliced carrots to the hot oil and stir constantly. Cook for about 2-3 minutes until they start to turn golden at the edges and become fragrant.
Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant and slightly bubbly, being careful not to burn the garlic.
Toss in the rinsed peas and stir for 1-2 minutes until they are heated through and vibrant green, but still retain their crisp texture.
Pour in the soy sauce and sprinkle chili flakes if using, stirring quickly to coat all the vegetables evenly and enhance flavor.
Cook for another minute, tasting and adjusting the soy sauce or chili flakes as needed. The carrots should be tender but still have a slight crunch, and the peas bright and crisp.
Remove the pan from heat and drizzle with sesame oil for a fragrant finish if desired. Toss once more and transfer to a serving dish.
Serve immediately, enjoying the bright colors, crunchy texture, and fragrant aroma of this simple stir fry.
