CANTONESE:

Cabbage is parboiled 1/2 minute, then drained. Cabbage must drain well.

HUNAN - SZECHWAN:

Cabbage is stir fried in batches of one cup at a time. Stir fry very fast for 1 minute so water doesn't develop due to poor heat.

NOTE:

If using celery plus cabbage - add celery to cabbage mix after it has been cooked.