1 tsp plus 1 Tbl. vegetable oil
4 large eggs
1 pork tenderloin halved lenthwise and thinly sliced crosswise (1 lb)
2 Tbl. corn starch
coarse salt and ground pepper
1 lb. shiitake mushrooms, stems removed, caps thinly sliced
2 Tbs. miced peeled fresh ginger
1/2 head napa cabbage, shredded
5 scallions, thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar
flour tortillas and hoisin sauce for serving
In a large non-stick skillet, heat 1 tsp. oil over medium heat. Add eggs; cook without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up and slice crosswise into 1/4 inch wide strips; set aside. Wipe skillet clean, reserve.
Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium high. Add pork and cook until browned on one side, 4 to 5 minutes (pork will cook more later) transfer to a plate (reserve skillet).
Add mushrooms and ginger to skillet; season with salt and pepper Cook until mushrooms are lightly browned, 3 to 5 minutes. Add cabbage, scallions, soy sauce, vinegar egg strips, and pork; cook, tossing occassionaly, until cabbage has wilted and pork is opaque throughout, 2 to 3
Stack tortillas between damp paper towels; microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce; top with mooshu filling and roll up.