Peel the carrots and slice them thinly, about 2-3 mm, to ensure quick cooking and a satisfying crunch.
Prepare the peas by thawing if frozen, then draining to remove excess water. Set aside.
Heat your wok or large skillet over medium-high heat until hot, then add the oil and swirl to coat the surface.
Add the sliced carrots to the pan and stir-fry for about 3-4 minutes, until they start to soften and turn slightly golden, but still retain their crispness.
Push the carrots to one side of the pan and add the minced garlic (and grated ginger if using). Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Now add the peas to the pan and stir everything together. Cook for another 2-3 minutes until the peas are heated through and vibrant green.
Pour in the soy sauce and stir quickly to coat the vegetables evenly, allowing the sauce to shimmer and slightly caramelize around the edges.
Squeeze the fresh lemon juice over the stir fry and toss to distribute, brightening the overall flavor.
Remove the pan from heat once the vegetables are tender-crisp and coated in the flavorful sauce.
Garnish with sliced scallions if desired and serve immediately while hot, enjoying the vibrant textures and fresh flavors.
