Instructions

1. Clean, then cut the sprouts in half. Cut the pomegranate in half, put half of the seeds aside.
2. Blend the other half into a thick puree, then press the juice through a tea strainer.
3. Heat the oil in a large frying pan.
4. Put the sprouts in the pan, cut-side down, and turn down the heat. Put a lid on and cook for about 5 minutes. Turn them over then add the soy sauce, pomegranate juice, rice vinegar and a dash of water. Let it sizzle, then sauté again for 5 minutes or until tender.
5. Scatter over the sesame seeds and the sesame oil, then gently stir for a minute.
6. Transfer everything to a platter, scatter the pomegranate seeds over the sprouts and a couple of pinches of sesame seeds. Season with salt and pepper.
7. Drizzle with pomegranate molasses just before serving.
8. Serve warm.