Ingredient !1 cup jasmine rice. 4 cloves garlic. 4 ounces long beans. 1 piece ginger. 3 ounces okra. 2 eggs . 1 banana peppers. 1 Mo Qua. 1 onions. 1 tomatoes. half  cup all-purpose flour. half  cup panko breadcrumbs. 1 cup vegetable broth. 1 lemon
preparation ! In a small pot, combine the jasmine rice, 1half cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer about 20 minutes, or until all the water is absorbed. While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut the long beans into 2-inch lengths. Cut the okra in half lengthwise. Crack the eggs into a bowl and whisk to blend. Peel and cut the mo qua squash into quarters lengthwise. Cut away some of the seeded center, then large dice it. Peel and small dice the onion. Slice the banana pepper into rounds. Large dice the tomato. Stir in the tomato and long beans for about 1 minute. Add the vegetable broth and increase the heat to high. Simmer 8 to 10 minutes, Season with salt and pepper to taste. Transfer the vegetables to a bowl. Wipe out the pan used for the vegetables. Heat a layer of oil on medium-high until hot. Add the okra to the hot oil and cook 1 to 2 minutes per side, or until golden brown and crispy. Transfer to a paper-towel-lined plate and season with salt. Divide the rice and vegetable stew between 2 plates. Squeeze some lemon juice over the vegetables. Top each with half the crispy okra. Serve with lemon wedges.