Sinqua better known as silk gourd or Luffa acutangula. That's right, the same thing you scrub your body with. When young they are edible and native to SE Asia. A member of the Curcubit (cucumber) family. Adds texture and bitterness to the dish, although not much as the Indian bittermelon I tried recently.
Just a quick stir fry with some bacon, onion, garlic, sinqua, chilies, shao hsing wine and a squeeze of lime. Another acquired taste, not sure if I'll try this again. Depends on the recipe