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100ml mirin
50ml rice wine vinegar
1 tblsp soy sauce
5g green tea leaves
1 tsp black sesame seeds
2 Luv-a-Duck Ready Roasted Peking Duck Breasts, skin on
200g carrots
2 tblsp olive oil
70g bean sprouts
1 lebanese cucumber, sliced
2 heads of baby bok choy, cut in quarters