AMERICAN:

Put all flowerettes, cut stems in half lengthwise then in 1" diagonal slices. Parboil covered for 2 minutes then run through cold water to stop cooking. Flowerettes can be stir fried, always covered about 5 minutes after sauce is added.

CHINESE:

Has no flowerettes, cut same as American but discard some of top leaf. Can be fried in 3 pieces without boiling. Add 3 minutes to frying time.