Cabbage and Egg Stir-Fry

• 2 tablespoons canola or other neutral oil
• 2 cloves garlic, finely chopped
• 1/2 head green cabbage, cored and sliced into 1/4-inch-wide ribbons (4 cups packed)
• 1 to 2 tablespoons water
• 2 teaspoons fish sauce
• 1 egg, beaten
• Black pepper

1. In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking.
2. Add the garlic and stir-fry for about 15 seconds, or until fragrant.
3. Add the cabbage and stir-fry for about 2 minutes, or until heated through and glistening.
4. Splash in 1 tablespoon of the water to facilitate cooking and prevent browning.
5. Continue stir-frying, adding the remaining 1 tablespoon water if the cabbage threatens to scorch.
6. After 2 to 3 minutes, when the cabbage has softened but is still crisp tender, splash in the fish sauce, pour in the egg, and stir-fry briefly to distribute the egg evenly.
7. Before the egg firmly setsyou want a slightly custardy textureremove from the heat.
8. Transfer the cabbage to a plate and top with a generous amount of pepper for some spicy heat.
9. Serve immediately.

other neutral oil, garlic, green cabbage, water, fish sauce, egg, black pepper

Taken from www.epicurious.com/recipes/food/views/cabbage-and-egg-stir-fry-382910 (may not work)