Heat the oil in a large wok and add the garlic, saute until fragrant. Add the ginger, cook for a minute. Add the cabbage and carrots and cook, turning over the vegetables, for about two minutes. Be careful not to cook this too long, you want the cabbage to retain its crunch. Just when you see the cabbage leaves begin to soften, add the pulled chicken and ginger sesame dressing. Sprinkle over the pepper. Mix using two big wooden spoons, scooping to the bottom of the wok and pulling the vegetables from the bottom to the top, until the filling is well combined.