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.