In a clean pan, saute the garlic, onion, and ginger slices until slightly brown.
Pour the vinegar and water, then let boil.
Add the tomato ketchup and sugar, then stir.
Add the carrots, green bell peppers, and red bell peppers, then allow to cook for 2-3 minutes.
Meanwhile, mix the cornstarch with 3 tbsp of water.
Pour the cornstarch mix into the pan. Add a bit of water if needed, then stir.
Season with salt and pepper to taste.