The write up for the Mongolian 'Beef' is on Weekly Vegan Menu.
There are three components to this dish:
To rehydrate the TVP, you will need a good quality dark vegetable broth or faux beef broth, garlic and tamari or soy sauce.
Bring the water, tamari, garlic and broth to a boil and mix well.
This is what the TVP looks like when it is dry. I use Dixie Diner's Carver's Choice.
Turn off the broth. Immerse the TVP in the broth. You will need to weigh it down with something so the mass stays submerged.
After 10 minutes of soaking, drain the TVP.
Coat it with the cornstarch and let it sit for another 10 minutes. This is important to allow the starch to set up.
Fry until golden brown.
Prepare the sauce before you begin to stir fry.
Also prepare all of the other ingredients. You will not have time to stop and gather or cut something.
Add the oil and stir-fry the green onions and garlic. (Ignore the chili peppers - unless you'd like to add some more than what is in the sauce.)
Add the TVP.
Add the sauce and mix well.
Bring to a boil and reduce to simmer for a minute. This sauce is not thick.