1) Place the sesame oil into a straight-sided 25cm saute pan set over medium heat. Once the oil begins to shimmer, add the garlic, ginger, carrots, salt and pepper and saute for 4 minutes.
2) Add the sugar snap peas and continue to saute for 1 minute. Lastly, add the savoy cabbage and spring onions and saute for an additional minute.
3) Remove from the heat, add the rice wine vinegar and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with the cilantro or mint and toss to combine. Serve immediately.