Chinese okra, also known as sinkwa, angled luffa, and torai, are a type of gourd that despite its name is not related to okra. It is closely related to squash, melons, and cucumbers. Chinese okra, when harvested young, has a spongy-soft texture with a subtle vegetal flavor that is packed with sweetness. Mature loofah becomes tough and fibrous and is dried to make loofah sponges.
Uses: Peel the skin thoroughly as it can be bitter and tough. Slice the tender white flesh before cooking or eating raw. Chinese Okra will soak up flavors relatively well so they make excellent additions to flavorful preparations such as curries, stews, and stir-fry dishes.