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RECIPE / N.W. JOB MARKET March 19, 2018 THE ASIAN REPORTER n Page 13 Korean Grain Bowl is built on healthy, filling ingredients NORTHWEST JOB MARKET By Sara Moulton The Associated Press very year, lots of us resolve to lose weight. And every year, many fail. The problem? We go from eating too much food, much of it unhealthy, to eating very little of anything. But after starving ourselves for a while, we return to old habits and regain the weight. This Korean Grain Bowl recipe is built on healthy, filling ingredients — whole grains and vegetable protein — and some good fat. It’s a middle ground between empty calories and self-starvation. In Korea, this traditional rice dish is called bibimbap. Usually it consists of white rice topped with meat, vegetables, a raw or cooked egg, a soy- based sauce, and some chili paste — all of it tossed togeth- er right before eating. My version swaps in a few healthier ingredients and increases the amount of veggies. Instead of white rice, use your favorite whole grain, such as brown rice, wheat berries, or quinoa. Instead of meat, use tofu, a protein-rich bean curd that can be prepared to feature a satisfyingly “meaty” texture. Start with firm tofu, cut it into planks 1/3-inch thick, and weigh it down between paper towels for 20 minutes to remove excess moisture. Miso sesame sauce, an all-purpose sauce for many items such as sautéed fish and raw vegetables, makes this dish even more substantial. I encourage you to prepare your own, but if you don’t have time, just drizzle your bowl with low-sodium soy sauce. Sara Moulton via AP E The vegetables specified here — carrots, shiitakes, and spinach — could be replaced with vegetables of your choice. Just be sure to pick from different-colored vegetable groups, which will deliver both nutritional and visual benefits. But whatever else you might swap out or lose, don’t abandon the lightly fried egg. Breaking the yolk and tossing it with the other ingredients adds a creamy coating to the grains. It’s the perfect finishing touch. Editor’s note: Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is Home Cooking 101. Korean Grain Bowl Servings: 4 Start to finish: 80 minutes (45 active) For the miso sesame sauce: 3 tablespoons vegetable oil 2 tablespoons rice vinegar 2 tablespoons white or red miso 2 tablespoons grated fresh ginger 1 1/2 tablespoons well-stirred tahini 1 teaspoon sugar For the grain bowl: 1 cup brown rice, wheat berries, or whole grain of your choice (you’ll need 3 cups cooked) 8 ounces firm tofu 1/4 cup vegetable oil 2 cups coarsely grated carrots Kosher salt Black pepper 4 ounces shiitake mushrooms, stems discarded and caps cut into 1-inch pieces 5 ounces baby spinach 4 large eggs 1/2 cup thinly sliced scallions 1 tablespoon toasted sesame seeds Korean chili sauce (Gochujang), Sriracha, or the hot sauce of your choice Kimchi for garnish (optional) Make the sauce: In a blender combine all of the ingredients with one tablespoon water and blend until smooth. Set aside. Prepare the grain bowl: Cook the rice, wheat berries, or whole grain of your choice such as quinoa following the package directions (you should have about three cups); keep warm. Slice the tofu into planks 1/3-inch thick. Place the planks between paper towels on a plate, top the plate with another plate and a weight, such as several cans of tomatoes, and set aside for 20 minutes. Preheat the oven to 300º Fahrenheit. In a large nonstick skillet, heat one tablespoon of the oil over medium heat. Add the carrots, season them with salt and pepper to taste, and cook, stirring, until they are crisp-tender, about two minutes. Transfer them to a rimmed baking sheet. Add another one-and-a-half tablespoons oil to the skillet. Add the mushrooms and a pinch of salt and cook, stirring occasionally, just until tender, about four minutes. Add the spinach and another pinch of salt to the mushrooms and cook, stirring, just until wilted, about three minutes. Transfer the mixture to the baking sheet with the carrots. Cut the tofu planks in half and pat the pieces dry. Heat another 1/2 tablespoon of oil in the skillet over medium-high heat. Add the tofu. Cook until golden brown, about three minutes per side. Transfer the tofu to the baking sheet and put the baking sheet of ingredients in the oven to keep warm while frying the eggs. Heat the remaining tablespoon of oil in the skillet over medium heat, add the eggs, and fry until cooked to the desired degree of doneness. To serve, mound 3/4 cup of hot grain into the center of each of four shallow bowls. Arrange one-fourth of the tofu on top along with one egg and one-fourth of the carrots and the spinach mixture. Sprinkle the scallions and sesame seeds over the top and drizzle with the miso sesame sauce and hot sauce. Serve with the kimchi on the side. Nutrition information per serving: 617 calories (333 calories from fat); 38 g fat (5 g saturated, 0 g trans fats); 215 mg cholesterol; 508 mg sodium; 50 g carbohydrate; 6 g fiber; 4 g sugar; 20 g protein. 50 years ago, the My Lai massacre shamed the U.S. military Continued from page 5 very sorry.” He said his mistake was following orders, which had been his defense when he was tried. Fifty years after the massacre, and almost 43 years after the communist victory reunified Vietnam, most of the rancor is gone, at least publicly, between the nations. They normalized diplomatic relations in 1995, and the United States is now one of Vietnam’s top trading partners and investors. Cooperation on security and military matters has grown to the point where this month a U.S. Navy aircraft carrier made the first visit to a Vietnamese port since the war. The province dedicated a shrine to the victims, including the members of 24 entire families. “Son My has become an ultimate pain for the people of Quang Ngai province and the whole country,” provincial official Nguyen Minh Tri said at a dedication ceremony. “Fifty years have passed, and no one forgets Son My. For the next 100 years and probably 1,000 years, the events of Son My may not fade away in the memories of mankind.” Cong, the young massacre survivor, went on to study and work in local government, and from 1992 until his retirement last year, headed the My Lai museum, which sits in part of the area where the massacre occurred. He said he cannot forget the atrocities but he’s willing to forgive the soldiers to build better relations between the two countries. “We have had enough losses and suffering from war, and we just wish our children and grandchildren would not have to go through those experiences. We desire peace, we want eternal peace,” he said. Peck reported from Bangkok. Metro runs the Oregon Zoo, Oregon Convention Center, Portland Expo Center, Portland’5 Centers for the Arts and provides services that cross city limits and county lines including land use and transportation planning, parks and nature programs, and garbage and recycling systems. Visit <www.oregonmetro.gov/jobs> for current openings and a link to our online hiring center. Metro is an Affirmative Action / Equal Opportunity Employer LegitScript Opportunity LegitScript is a fast-growing, Portland-based company that performs cyber investigations and internet monitoring in the healthcare sector and other high-risk areas. We’re looking for a hardworking, detail-oriented, positive-minded candidate who is fluent in Japanese and English to join our analyst team. You would help us research and monitor the high-risk markets on the internet. The position will require you to develop familiarity with the regulation of prescription drugs, dietary supplements, controlled substances, adult content, gambling, etc. Candidates must be authorized to work in the U.S. LegitScript does not offer visa sponsorship at this time. Please apply with a résumé and cover letter at <www.legitscript.com/company/careers>. The City of Portland’s Bureau of Development Services will be recruiting for multiple positions and invites you to apply! w MANAGEMENT ASSISTANT w DEVELOPMENT PROJECT COORDINATOR w DEVELOPMENT SERVICES TECHNICIAN II w CITY PLANNER I w COMMERCIAL PLANS EXAMINER w BUILDING INSPECTOR I & II Watch for these and more City of Portland recruitments at <www.portlandoregon.gov/jobs>. New recruitments open every Monday AUDIO VISUAL LEAD TECHNICIAN Full-time, Oregon Convention Center. $25.77 hourly. Deadline date: March 30, 2018. CUSTODIAN Part-time, Oregon Convention Center. $12.79 - $16.63 hourly. Deadline date: March 29, 2018. EXECUTIVE ASSISTANT to the General Manager of Visitor Venues. Full-time, $58,182.00 - $79,146.00 annually. Deadline date: March 25, 2018. These opportunities are open to First Opportunity Target Area (FOTA) residents: This area includes the following zip codes located primarily in N, NE and a small portion of SE Portland: 97024, 97030, 97203, 97211, 97212, 97213, 97216, 97217, 97218, 97220, 97227, 97230, 97233, 97236, and 97266, whose total annual income was less than $47,000 for a household of up to two individuals or less than $65,000 for a household of three or more. Visit <www.oregonmetro.gov/FOTA> for the complete job announcement and a link to our online hiring center or visit our lobby kiosk at Metro, 600 NE Grand Ave., Portland. Metro is an Affirmative Action / Equal Opportunity Employer The staff at The Asian Reporter wish you and your family a safe and happy spring break!