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1
In a large nonstick skillet, heat 1 teaspoon oil over medium.
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2
Add eggs; cook, without stirring, until just set, 1 to 2 minutes.
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3
Transfer to a cutting board.
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4
When cool enough to handle, roll into a log, and slice crosswise into 1/4-inch-wide strips.
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5
Place pork in a medium bowl, and sprinkle with cornstarch.
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6
Season with salt and pepper, and toss to coat.
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7
Wipe skillet clean with paper towels, and heat remaining 3 teaspoons oil over medium-high.
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8
Add pork, and cook until browned on one side, 4 to 5 minutes (pork will finish cooking later); transfer pork to a plate.
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9
Add mushrooms and ginger to skillet; season with salt and pepper.
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10
Cook until mushrooms are lightly browned, 3 to 5 minutes.
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11
Add cabbage, scallions, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage is wilted and pork is cooked through, 2 to 3 minutes.
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12
Hold each tortilla with tongs and heat over a gas-burner flame until warm.
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13
(Alternatively, wrap stacked tortillas in foil, and heat in a 375F oven.)
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14
To assemble, spread center of a tortilla with a thin layer of hoisin sauce; top with moo shu filling, and roll up.
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15
Serve extra hoisin sauce on the side.
