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1
Wash and cut mushrooms into .5cm slices, set aside.
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2
Beat the three eggs in a bowl.
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3
Heat 3-4 tbsp oil in a large pan over high.
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4
The oil should coat the bottom of the pan.
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5
Pour the eggs into the oil once it is very hot.
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6
Let them sit in a thin layer until they are cooked through on one side and then flip them to cook the other side.
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7
Remove the eggs from the pan and chop into 1 inch squares.
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8
Turn the pan's heat down to medium high.
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9
There should still be a good amount of oil in the pan.
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10
Add the mushrooms and entire bag of coleslaw to the hot pan.
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11
Stir to get oil spread out among the vegetables.
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12
After 2 minutes add the onion powder, chopped garlic, and ginger.
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13
Stir to combine.
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14
Cook the vegetables until they have decreased in size and are soft.
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15
This is around 5 additional minutes.
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16
Place the eggs back into the pan and mix them into the vegetable mixture.
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17
Pour on the rice vinegar, soy sauce and Hoisin sauce and heat through.
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18
Meanwhile microwave the tortillas just enough to warm them.
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19
To serve take a tortilla and spread Hoisin sauce on it (I usually use 1-2tsp, my spouse loves Hoisin and uses 1 tbsp).
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20
Then top with the vegetable mixture.
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21
Close it up and enjoy!
