Put the oil in a large frying pan or wok and set over medium-high heat. When hot, put in the shallots and garlic. Stir and fry for 1 minute. Put in the green chilli and stir for a further 30 seconds. Now put in the cabbage, spring onions and celery leaves. Stir and fry for 3 minutes. Add the stock and salt. Stir once, then bring to a simmer. Cover, turn the heat to medium and cook for 5 - 7 minutes or until the cabbage has wilted completely. Uncover, turn the heat up a bit and stir for another 1 - 2 minutes. Taste for salt and serve.