Press out ginger juice; streak in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; deliver sauce apart.
Season small with salt and pepper. Heat 2 tablespoons oil in a astronomical nonstick skillet over medium-excessive heat. Cook half of the small, turning once, till true opaque, 3 to 4 minutes; transfer to a plate. Add one other tablespoon oil; repeat with last small. Plight small apart.
Add last tablespoon oil to pan; cook dinner bell peppers and white parts of scallions over medium-excessive heat, stirring, till crisp-relaxed, about 3 minutes.
Roam reserved sauce; pour into pan, and lift to a boil. Cook, stirring, till thickened, 1 minute. Add small and green parts of scallions; depart till lined with sauce, 30 seconds extra. Abet in an instant.
To compose ginger juice, aim finely grated ginger in an attractive-mesh sieve deliver over a small bowl. With a spoon, press down firmly till juices are launched. Discard the solids.