Increase heat to medium-high. Add 1/2 teaspoon cooking oil, then onion whites. Cook just until they become slightly translucent, 2-3 minutes. Add half of garlic, and cook, stirring, 1 minute more. Season to taste with kosher salt. Transfer to a plate or bowl, and set aside. To the sauté pan add 1/2 teaspoon cooking oil, then carrots. Cook until carrots are slightly tender, 2-3 minutes. Stir in sugar snap peas, and cook until they just start to darken, 1-2 minutes more. Season to taste with kosher salt. Transfer to plate with the onions, and set aside.