Two Sides Yellow

Fried Bean Curd with Garlic and Scallions

Appears in

Mrs. Chiang’s Szechwan Cookbook

By Ellen Schrecker

Published 1976

  • About

Flavor: Unique

It was no disaster if Mrs. Chiang’s mother made more bean curd than she could cook for anyone meal. The extra bean curd was put aside for several days (there was, of course, no refrigeration) until it had dried out enough to be turned into the classic Szechwanese dish, Two Sides Yellow. Basically, Two Sides Yellow consists of thin slices of bean curd that are first fried in deep fat until they turn a light golden yellow on both sides and then fried a

Method