Wok Vegetables with Worcester Espuma

Name: Wok Vegetables with Worcester Espuma
Total time: 30 min
Ingredients: For the Vegetables:; 0.8 baby maize; 10 g wild broccoli; 0.6 baby carrots; 5 g cauliflower; 0.4 stalks spring onions; 10 g snow pea pods; 0.8 g green asparagus; 6 g miniature oyster mushrooms; 4 g king oyster mushrooms; 4 g sesame oil (unroasted); 2 g Japanese mirin rice wine; 1 g rice vinegar; 1 g oyster sauce; For the Worcester Espuma:; 80 ml chicken stock; 8 g Worcestershire sauce; 0.5 coriander stalks; 50 ml Oldenburger Whipping Cream 30% fat, UHT, 1kg; salt; For the Garnish:; 5 g almonds; 20 ml sunflower seed oil; almonds, roasted; sprouts; the green part of spring onions

Source: https://www.oldenburger-professional.com/wok-vegetables-with-worcester-espuma

Total time

30 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
For the Vegetables:
8		baby maize
100	g	wild broccoli
6		baby carrots
50	g	cauliflower
4		stalks spring onions
100	g	snow pea pods
8	g	green asparagus
60	g	miniature oyster mushrooms
40	g	king oyster mushrooms
40	g	sesame oil (unroasted)
20	g	Japanese mirin rice wine
10	g	rice vinegar
10	g	oyster sauce
For the Worcester Espuma:
800	ml	chicken stock
80	g	Worcestershire sauce
5		coriander stalks
500	ml	Oldenburger Whipping Cream UHT, 30% fat
		salt
For the Garnish:
50	g	almonds
200	ml	sunflower seed oil
		almonds, roasted
		sprouts
		the green part of spring onions

preparation

Preparation Wok Vegetables

Wash the maize, broccoli and carrots and blanche them in boiling salted water. Immediately cool them in ice water and let them drip dry. Heat the sesame oil in a wok, add all the vegetables and mushrooms and fry at high heat while stirring occasionally. Season with the mirin and rice vinegar and refine with a small amount of oyster sauce.

Making the Worcester Espuma

Boil down the chicken stock to 250 ml and enhance with Worcestershire sauce and the coriander leaves, then add the Oldenburger Whipping Cream. Pour into an iSi siphon and attach two iSi gas chargers. Shake well and use as required.

The Final Touch

Pour the almonds into a pan with the cold oil, then roast at high heat while constantly moving the pan. Pour through a strainer into a vessel. Place the almonds on a kitchen towel to soak up the excess oil.

Arrange the wok vegetables in the middle of a plate. Use the iSi charger to squirt on five dabs of Worcestershire espuma equidistantly from the centre. Distribute the almonds, sprouts and spring onions.