Place the sesame oil into a straight-sided 10-inch 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. Add the sugar snap peas and continue to saute for 1 minute. Lastly, add the savoy cabbage and scallions and saute for an additional minute. Remove from the heat, add the rice wine vinegar and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with cilantro or mint and toss to combine. Serve immediately.