SPICY THAI MINT CHIK'N

This is one of my favorite dishes at my local all vegan Thai restaurant.  I usually have it with brown rice and add more chili paste for extra heat.

5 oz by weigh of TVP (Textured Vegetable Protein) probably about a cup and a half
2-3 cups RVS (Roasted Vegetable Stock)
2 cloves garlic, finely chopped
1 red bell pepper sliced
1 tablespoon Lite Tamari Sauce
2 Tablespoons Hoisin Sauce
2 tablespoon dry mint
1 bunch fresh mint (I like to blanch it in boiling water for 20 seconds and shock in ice water to lock in the green, but not necessary) chopped
For the heat add red chili paste, crushed red pepper or cayenne all to your heat level (start with 1/2 teaspoon and work up)

Bring the Stock, Tamari and Hoisin to boil in a non stick pan

Add the TVP and stir to fully incorporate.  Continue cooking for about 5 minutes.  If it seems too dry, add more stock.  Add the mint and garlic and stir.  Add the bell pepper and cover.

Before serving, add the fresh mint.

Serve with brown rice.  You can also serve it in lettuce leaves like a lettuce wrap.