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
, 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 green onions
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 the cilantro or mint
and toss to combine. Serve immediately.