Peeled Garlic Cloves - 250g

Freshly peeled, kitchen‑ready cloves for effortless flavor. No peeling, no mess — just pure garlicky goodness for stir‑fries, soups, marinades and more.

Why you’ll love it

• Zero prep — uniformly peeled cloves save time on busy nights.
• Consistent size for even sautéing, roasting, or quick infusing.
• Versatile: perfect for Chinese, Japanese, Korean and Western dishes.
• Great for meal prep: smash, slice, or blitz into a paste in seconds.

How to enjoy

1. Wok‑tossed garlic bok choy — Sizzle sliced cloves in a little oil, then add rinsed Baby Bok Choy. Splash with Premium Oyster Sauce and a pinch of sugar; toss until just tender.
2. Broth‑based chicken & garlic rice‑vermicelli soupBroth‑based — Simmer smashed cloves in clear soup base, add blanched rice vermicelli, greens and sliced chicken or tofu. Season to taste.
3. Soy‑glazed garlic prawns — Stir‑fry whole cloves until lightly golden, add raw king prawns, a drizzle of light soy sauce and a touch of sugar; cook until just opaque.
4. Silken tofu with sizzling garlic‑sesame oil — Warm minced cloves gently in oil, then pour over chilled or steamed classic tofu. Finish with a splash of sesame oil and spring onions.

Prep Tips

• Smash vs. slice: smashed cloves release bold aroma; thin slices give milder, toasty notes.
• Avoid bitterness: cook garlic over medium heat and add later in stir‑fries; sauté just 30–60 seconds until fragrant.
• Infuse flavor: start garlic in cool oil to gently perfume the oil before adding other ingredients.
• Make a quick paste: microplane the cloves with a pinch of salt for marinades and dressings.

Pairs well

• Baby Bok Choy, Pack of 2
• Australian Raw King Prawns 700g
• Ever Green Classic Tofu 500g
• Haday Golden Label Light Soy Sauce
• Lee Kum Kee Pure Sesame Oil
• Chois Shimeji Mushrooms - 150g

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