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1
Soak the dried mushrooms in a bowl of hot water until tender, 15 to 30 minutes.
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2
Drain and gently squeeze the mushrooms.
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3
Discard the tough stems, then cut the caps in slivers.
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4
Set aside in a large bowl.
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5
Remove the skin from the salmon.
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6
With your fingers, feel for the tips of tiny bones; pull out with tweezers or needle-nose pliers.
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7
Rinse the fish in cold water and pat dry.
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8
Slice the salmon crosswise into strips 1/4-inch thick and set aside.
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9
Combine the soy sauce and sesame oil in small bowl and set aside.
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10
Heat a wok or a large frying pan over high heat.
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11
Add 1 teaspoon of vegetable oil and swirl to coat the sides of the wok.
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12
When the oil is hot, add the eggs and cook until set, stirring constantly to break up the eggs, about 2 minutes.
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13
Transfer to the bowl with the mushrooms.
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14
Add another 2 teaspoons of oil to the wok.
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15
Add the salmon and stir gently until just opaque on the outside, 1 to 2 minutes.
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16
Add to mushrooms.
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17
Scrape any cooked bits of fish from the wok and discard (drizzle a little water into pan to loosen cooked-on bits).
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18
Turn the heat to medium and add the remaining tablespoon oil.
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19
When the oil is hot, add the green onions, garlic and ginger and stir until fragrant and the onion is bright green, about 1 minute.
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20
Add the cabbage and water and stir until cabbage wilts, 1 to 2 minutes.
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21
Return the mushrooms, egg and salmon to the wok.
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22
Pour in the soy mixture and toss the ingredients to thoroughly combine and heat through.
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23
Taste the mixture for seasoning, adding more soy sauce or sesame oil to taste.
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24
To eat, spoon 1/2 to 1 teaspoon hoisin sauce down the center of a small tortilla (1 to 1 1/2 teaspoon for a large). Spoon about 1/3 cup of the filling (1/2 cup for a large tortilla) over the sauce, then fold three sides of tortilla over the filling to enclose, leaving one end open.
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25
Note:
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26
Stack the tortillas and wrap in foil. Just before serving, heat in a 350 degrees oven until hot, 15 minutes.
