Cabbage and Egg Stir-Fry

Because cool-season crops such as cabbage and cauliflower are difficult to grow in Vietnam, they enjoy a special status. In fact, my dad remembers how his mother carefully tended the cabbage heads in the family garden, covering each one with a cooking pot to encourage the leaves to curl. When we came to the States and found cabbage so readily available, my mother began fixing this easy stir-fry regularly for our weeknight suppers. I have since followed suit, and also sometimes serve it as a simple lunch with rice. The naturally sweet and spicy cabbage ribbons are enriched by a coating of egg, while a final splash of fish sauce adds a nutty, briny flavor.