Vegetable Saute

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4 teaspoons toasted sesame oil

1 teaspoon minced garlic

1 tablespoon minced fresh ginger

8 ounces carrots, cut on the bias into 1/4-inch thick pieces

1/2 teaspoon kosher salt

Pinch freshly ground black pepper

4 ounces sugar snap peas

4 ounces savoy cabbage, shredded

3/4-ounce chopped green onion

1 tablespoon rice wine vinegar

2 teaspoons chopped fresh cilantro or mint leaves