Broccoli is a relative of cabbage, Brussels sprouts, and cauliflower. It's an excellent sauce for vitamin A and C, as well as riboflavin, calcium, and iron. It is mostly known to eat their buds, but the stem is wonderful for Wok, stir fry, or soup! So please eat its stem as well as the buds!
Here are some tips on working with broccoli.
Purchasing: Pick dark green colored one with tightly closed buds.
Preparation: Buds should be chopped into approx. the same size to have even cooking result. Easier to cut from stem side instead of florets side. If the stalks are hard, peel before cooking.
Cooking: Buds cooks faster than stems.
For adding broccoli in wok, blanch them (place broccoli in a bowl, and pour boiling water over. Leave them for a few minutes, and cool them) before adding into a pan.
Do not add acid (lemon juice or vinegar) when cooking broccoli in water. It would turn them into nasty grayish green...
Storing: Broccoli can be stored in airtight plastic in fridge.
Freezing: Blanch them for a minute (place broccoli in a bowl, and pour boiling water over. Leave them for a minute), drain well, cool them, then pack them into freezing bag. When using in the near future, add the broccoli while it's still frozen.