Beat one egg with 1 tsp fish sauce (or 1 1/2 tsp soy sauce) - set aside
Shred 1/2 lb cabbage leaves into thin strips - about 2 inches long
Heat a wok over high flame - Fry 1 crushed garlic clove in 1 Tbsp oil until brown - remove and discard (I sometimes mince it and leave it in, but it can become bitter)
Stir fry shredded cabbage 2 minutes
Add 2 Tbsp water - cook over medium heat 2 1/2 more minutes (I sometimes skip this step for a more al dente dish)
Uncover wok, turn heat back to high - make a well in cabbage - pour in egg mixture
Stir fry 2 more minutes - season with black pepper and serve immediately