Ingredients:

• 2 tablespoons vegetable oil
• 1 tablespoon chopped garlic
• About 4 cups small cauliflower florets
• 2 tablespoons fish sauce
• 2 tablespoons water
• 1 teaspoon sugar
• ½  teaspoon black pepper
• 2 green onions, trimmed and cut into 1-inch lengths
• 2 tablespoons coarsely chopped fresh cilantro, dill, or mint

Directions:
Heat the oil in a large skillet over medium-high heat until a bit of garlic sizzles, and then add the garlic. Toss well and add the cauliflower. Cook for 1 minute, and then toss well, exposing the other sides to the hot pan. Add the fish sauce, water, sugar, pepper, and green onions and cook, tossing often, until the cauliflower is tender but still pleasantly crunchy, about 2 minutes. Stir in the cilantro, toss once more and transfer to a serving plate deep enough to hold the sauce, or to a shallow bowl. Serve hot or warm.