Heat the wok over medium-high heat and add a tablespoon of vegetable oil, swirling to coat the surface.
Add the ground pork to the hot wok, breaking it apart with your spatula. Cook until it turns light brown and begins to crisp around the edges, about 3-4 minutes.
Push the pork to one side of the wok and add the minced garlic to the cleared space, sautéing until fragrant—about 30 seconds—until you smell the aroma of garlic filling the air.
Mix the garlic into the pork and cook for another minute, allowing the flavors to meld and the garlic to deepen in color slightly.
Add the sliced bell peppers and julienned carrots to the wok, stirring vigorously. Cook for 2-3 minutes until the vegetables are tender-crisp and vibrant in color.
Pour in the soy sauce and sprinkle the five-spice powder evenly over the mixture, then stir well to coat everything evenly. Continue cooking for another minute, allowing the sauce to thicken slightly and aromatic spices to infuse the dish.
Adjust the heat if necessary and continue stir-frying for another 1-2 minutes until everything is hot and well combined, and the pork has a slightly crispy texture around the edges.
Remove from heat and transfer the stir-fry to a serving dish. Serve hot, ideally over steamed rice or as is for a flavorful, savory meal.
