A long, thin squash with a dull-green skin, Chinese Okra has deep, narrow ridges which give it a star-shaped slice when cut. So named because of its similarity in taste and texture to okra, Chinese Okra is usually eaten young, before it becomes bitter.
Steamed, sautéed or braised, the flesh becomes soft and tender and can be stir-fried or deep-fried.
It is a good squash to add to salads or stir-fried foods. Since the meat of this squash is very absorbant, it takes on the flavors of other ingredients as it cooks. As a very small and young squash, it is sliced into round pieces and used as an ingredient for soups, stews and rice dishes.
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