serves 2–4; adapted from Serious Eats' Galam Plee Pad Nam Pla
Heat wok or large sautée pan over high heat. Add the oil and heat until just smoking. Remove from heat and add the garlic. Stir-fry for 30 seconds and return to heat.
Add cabbage and stir-fry to coat with oil and garlic. Dribble a few drops of water at the edge of the wok and stir-fry a couple minutes until cabbage is crisp-tender. Pour fish sauce around the edge of the wok and stir-fry a minute then serve.