Heat oil in a deep frying pan or wok. Add the garlic and let it cook for just a few seconds.
Add the onion and let it cook for a little bit, then add the carrot. Cook for 2 minutes.
Add the mushrooms and continue cooking until they get soft.
Add the white pepper, sugar, all the sauces, and the vinegar to the pan. Sir it up well, then let it cook up until the liquid starts to look rich and a nice caramel color.
Add the snow peas and sweet red chili. Mix and stir for about 30 seconds.
Add the tomato and cucumber. Turn off the heat and stir until the pan cools. Serve immediately.