Prepare a marinade from all ingredients except the sesame and the ketchup and marinate the short ribs with it, then vacuum seal in sous vide suitable bags. Set the Retigo combi-steamer as in program step 1 and cook the vacuum-sealed ribs for 20 hours. After cooking, take the ribs out of the bags and set aside. Pour the stock from the bags into a pot, reduce by half, add the ketchup, and reduce everything to a BBQ sauce. Set the Retigo combi-steamer as in program step 2 and allow to preheat. Brush the cooked ribs with some BBQ sauce and finish in the combi-steamer. For the wok vegetables, cut the vegetables into slightly thicker strips and roughly chop the mushrooms. Grill the mushrooms in the Retigo combi-steamer on a grilling plate at 200°C for about 6-8 minutes. Steam the remaining vegetables in a perforated tray at 99°C until al dente. Prepare a sauce in the wok from the remaining ingredients, mix in the vegetables and mushrooms, adjust seasoning, and it's ready to serve. The wok vegetables can also be quickly chilled and, if needed, regenerated portion-wise in the Retigo combi-steamer at combi-steam 135°C with 30% humidity for 3-4 minutes. For the gremolata, finely chop the chilies, lime zest, coriander, and parsley and mix well. Season with a bit of salt and add oil until a slightly creamy consistency is achieved. Now plate the ribs on the wok vegetables and garnish with gremolata, roasted sesame, and fresh coriander. Basmati rice pairs very well as a side dish.