Give it a thorough wash, cut off the green and leafy parts and set them aside (they're done a lot faster than the stalks, so i add them only when the dish is almost done), cut stalks in halfs and slice them thinly, then stirfry everything. It's my favorite ingredient for thai curry, i fry the stalks with some scallottes in peanut oil and red curry paste, then add some textured veg proteine or tofu, extinguish with coconut milk and let it reduce (i add the coconut in small steps, so it boils down faster). Then i add the leafs, season to taste and it goes on the plate with rice or some noodles if i'm not down for rice that day.