In a bowl, combine the oyster sauce, soy sauce, honey, sesame oil, rice vinegar and green onions, and then set aside. Heat the oil in wok or large skillet over medium-high heat. Add the garlic and ginger and stir-fry 30 seconds. Add the seafood and cook 3-4 minutes, or until just cooked through. Remove the seafood and set aside. Add the baby bok choy and bell pepper to the wok or skillet and stir-fry 2 minutes. Add oyster sauce mixture and water bring to simmer. Return seafood to pan and cook until just heated through. Season with pepper and serve.