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Asian Vegan Kitchen
by Hema Parekh
Chinese Yam Cakes
(Shu tiao)
These light and fluffy savory cakes are often part of a meal, but also make a great snack. My Chinese friend serves them with tea. Long white yam is a popular vegetable in China and Japan, where its viscous texture is relished.
Makes 12



• 14 ounces (400g) Chinese yam
• 1 cup |125g) all-purpose flour
• 1 large bunch coriander with stems, chopped
• 2 wood ear mushrooms, reconstituted and chopped
• 2 tablespoons white sesame seeds, toasted
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 teaspoons lemon juice
• Fresh coriander leaves, for garnish
• Green Garlic Sauce, to serve (see below)


1. Wash the yam and grate into a deep bowl. Add the flour, coriander, mushrooms, sesame seeds, and salt. Mix thoroughly, divide into 12 portions, and flatten each portion into a cake.

2. Heat the oil in a frying pan, and fry the yam cakes for about 3 minutes on each side. Slide them onto a serving dish, brush with soy sauce, sprinkle with lemon juice and coriander, and serve with Green Garlic Sauce.

GREEN GARLIC SAUCE (Xiang cai shuan zhi)
Makes 1/2 cup (120ml)

• 1 tablespoon finely chopped fresh coriander
• 3 fresh hot green chilies, finely chopped
• 5 cloves garlic, minced
• 1 teaspoon castor sugar
• 4 tablespoons rice vinegar
• 1/4 cup (60ml) water
• 1/2 teaspoon salt

Mix all the ingredients together in a bowl. Allow to stand for at least 10 minutes before using. Keep for 1 week, refrigerated.

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