Long, green and sharply ridged, Chinese okra is harvested in its immature stage, and can be treated similarly to zucchini. It is a distant relative of the cucumber, and in its mature stages is used to make Luffa or Loofah bath sponges. In spite of the sharp ridges along the vegetable’s surface, you don’t need to peel it before cooking and eating. When sliced, Chinese Okra will take on the appearance of a star. A popular vegetable used extensively throughout Asia and Africa, Chinese Okra should be eaten young before it becomes bitter. The flesh will get soft and tender when stir-fried, steamed, or sautéed. Chinese okra is low in calories; a 3 ounce serving contains only 20 calories and 20 percent of the recommended daily allowance for vitamin C.