2 tbsp canola or other neutral oil
2 cloves garlic, finely chopped
1/2 head green cabbage, cored and sliced into 1/4-inch-wide ribbons (about 4 cups)
1-2 tbsp water
2 tsp fish sauce
1 egg, beaten
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.