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Abelmoschus esculentus (L.) Moench

Okra, okro, ladies' fingers, bhindi. 秋葵 (Mand: qiū kuí; Cant: cau1 kwai4).

For the first twenty years in China, I never saw fresh okra here. One shop occasionally had dried okra to be consumed as a snack. It did not rehydrate well, at all. 

Then two years  ago it suddenly appeared. At first, the pods were way too old and long, meaning that the things were so stringy as to be inedible. Now, they've worked it out and every supermarket carries it. Which pleases me greatly, as I like it. I have no idea, though, how Chinese cooks use it. I'll ask. (I did enjoy a dish of grilled venison with grilled okra in Vietnam earlier this year.)

Update: See this topic.
 

There is also a red variety which we get from time to time. Sadly, it turns green when cooked.

Abelmoschus esculentus (L.) Moench

Okra, okro, ladies' fingers, bhindi. 秋葵 (Mand: qiū kuí; Cant: cau1 kwai4).

For the first twenty years in China, I never saw fresh okra here. One shop occasionally had dried okra to be consumed as a snack. It did not rehydrate well, at all. 

Then two years  ago it suddenly appeared. At first, the pods were way too old and long, meaning that the things were so stringy as to be inedible. Now, they've worked it out and every supermarket carries it. Which pleases me greatly, as I like it. I have no idea, though, how Chinese cooks use it. I'll ask. (I did enjoy a dish of grilled venison with grilled okra in Vietnam earlier this year.)

There is also a red variety which we get from time to time. Sadly, it turns green when cooked.

Abelmoschus esculentus (L.) Moench

Okra, okro, ladies' fingers, bhindi. 秋葵 (Mand: qiū kuí; Cant: cau1 kwai4).

For the first twenty years in China, I never saw fresh okra here. One shop occasionally had dried okra to be consumed as a snack. It did not rehydrate well, at all. 

Then two years  ago it suddenly appeared. At first, the pods were way too old and long, meaning that the things were so stringy as to be inedible. Now, they've worked it out and every supermarket carries it.

Which pleases me greatly, as I like it. I have no idea, though, how Chinese cooks use it. I'll ask. (I did enjoy a dish of grilled venison with grilled okra in Vietnam earlier this year.)