In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking.  Add the garlic and stir-fry for about 15 seconds, or until fragrant.  Add the cabbage and stir-fry for about 2 minutes, or until heated through and glistening.  Splash in 1 tbsp water to facilitate cooking and prevent browning.  Continue stir-frying, adding remaining tbsp water if necessary.

 

After 2-3 minutes, when the cabbage is crisp tender, splash in fish sauce, pour in the egg, and stir-fry briefly to distribute the egg evenly.  Before the egg firmly sets - you want a slightly custardy texture - remove from heat.  Transfer the cabbage to a plate and top with black pepper.

 

Serve immediately.