teriyaki sauce:
about ½ cup tamari (gluten-free soy sauce)
about ¼ cup water
3 tbsp light brown sugar
2 tbsp mirin
1-inch ginger root (grated)
2 cloves garlic (grated)
½ tbsp cornstarch
stir fry:
one 1 to 1 ¼ pound pork tenderloin (thinly sliced chicken, beef or firm tofu are options as well)
about 4 tbsp neutral oil (such as peanut oil)
black pepper, white pepper and a little kosher salt
2 large leeks (trimmed, halved, cleaned and sliced 1/2 inch on bias)
4 cloves garlic (sliced)
2 red finger chillis or mild red frying finger peppers (halved, seeded and sliced on bias)
3 to 4 thin 2- to 3-inch florets of broccolini or broccoli, optional
cooked rice (for serving)
garnishes: toasted sesame seeds, cilantro or shiso leaf (sliced or chopped)
Serve the teriyaki stir-fry with rice and garnishes of choice