Cabbage stir-fried with fish sauce

Cut the green cabbage into squares.

Smash the garlic cloves with a pestle or something heavy, peel, and smash again into chunky bruised pieces.

Heat oil over heat that is not too high and add the garlic while the oil is not yet hot, so it softens slowly and flavours the oil rather than browning at once.

When the garlic is golden brown at the edges, add the cabbage and toss, then add the fish sauce and pepper.

Keep tossing, turning the heat up if wanted, until the cabbage is wilted to taste: thinner pieces translucent, bigger pieces still crisp.

Optionally finish with sliced green onion or cracked black pepper; serve as a side with rice.