Recipe(tried): Seaweed and Cucumber Salad, Ginger-Pepper Sauce

Here we go Gina so sorry for the late posting.....

Seaweed and Cucumber Salad
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1/2 cucumber
1 tablespoon sesame oil
1 cup bean sprouts
3/4 cup fresh wakame seaweed

4 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons sake
2 tablespoons rice vinegar
1/4 teaspoon Japanese chili pepper powder
1/2 clove garlic
1/4 teaspoon salt
1 tablespoon sesame oil
1 teaspoon ginger root, peeled and chopped

Wash cucumber and slice thinly. Saute in sesame oil over medium heat for 2 minutes. Boil bean sprouts until crisp and tender, about 1 minute. Drain and rinse under cold water.

Wash salt off fresh wakame seaweed and soak for about 5 minutes. Chop into 1-inch pieces. If you use dried seaweed, soak it in water for about 20 minutes, remove the hard parts, and chop into 1-inch pieces.

Arrange cucumber, seaweed, and bean sprouts on a platter.

Combine dressing ingredients and mix well. Toss with salad just before serving. Garnish with chopped ginger.

GINGER-PEPPER SAUCE
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1/4 cup diced onion
1/4 cup diced spring onions(scallions)
1/4 cup diced green. bell pepper
3 garlic cloves crushed with a little seasalt
3 red peppers roasted,skinned and chopped
l oz. cornstartch (2 Tbsp.)
1 tsp. gound ginger
1 Tbsp. tamari
1/4 cup sherry
1/4 cup ketchup
1 cup water
cayenne pepper to taste

In medium saute pan, cook onion, sallions, bell pepper and garlic over low heat and until soft about 10 min. In food processor or blender process remaining ingred. until smooth. Add to onion mixture. Cook over med. low heat until sauce thickens and heated through - about 5 minutes.