Ingredients:

• brussel sprouts 1½ lb
• pickled garlic 12 cloves
• shitake mushroom, dried 1/2 oz
• olive oil 2 tbsp
• butter, unsalted 3 tbsp
• salt 1/2 tsp
• pepper 1/4 tsp
• molasses 1 tbsp
• chinese rice wine 1 tbsp

1. Cut sprouts into thin slices, about 2-3mm thick.
2. Slice pickled garlic similarly.
3. Soak mushrooms in hot water until rehydrated. Cut into slices like the other ingredients. Be sure to remove stem fragments.
4. In a skillet or wok over medium heat melt butter in olive oil. Make sure to regulate heat so butter doesn't burn.
5. Saute garlic and mushrooms for several minutes, then add sliced sprouts to pan. Keep turning to make sure vegetable cooks evenly.
6. After 4-5 minutes the brussels sprouts will begin to soften. Add salt and pepper.
7. Mix molasses and rice wine in a small dish. Then add a portion to the pan. Stir thoroughly to distribute molasses throughout the brussels sprouts. Keep adding molasses/wine mixture until all is incorporated into the nearly cooked brussels sprouts.
8. When brussels sprouts are cooked through remove from heat. Can be stored in refrigerator and reheated to about 130-140°F for serving.

• pomegrate arils (aka seeds) 1/4 cup
• nori flakes, raw 2 tsp

9. Sprinkle finely ground nori over the top of the vegetable in its serving dish. This can be done well ahead of serving time.
10. Just before serving, spread a handful of pomegranate arils across the top of the sprouts in the serving dish.