Peeled and in its raw form, this vegetable is slightly spongy in texture, like an old and tired cucumber. Cooked, Chinese okra has a mild taste similar to zucchini. It holds sauces (e.g., oyster, black bean) well, and can be used in a stir-fry or as a side dish, as well as stuffed with seasoned ground pork.

But the different dishes in which Chinese okra can be served isn’t the first thought that pops into my mind each time I see it.

Now, I’m certainly not saying it should be, but when I look at this long, thin vegetable with its pointy tip, I think of it as a poke-someone-in-the-body weapon (I’m not violently minded, promise). Again, I’m not advocating such a use, but don’t you think it maybe, possibly, could be? However, before someone acts in this foolish manner with Chinese okra that I’m not condoning, it might do this:

I told you it was a stupid idea. This vegetable breaks easily, so handle with care if you buy it at a supermarket.