Moo Shu Pork Tacos

• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 3 large eggs, lightly beaten
• 1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced crosswise
• 2 tablespoons cornstarch
• Coarse salt and ground pepper
• 1 pound shiitake mushrooms (stems removed), caps thinly sliced
• 2 tablespoons minced peeled fresh ginger
• 16 oz. shredded coleslaw mix
• 5 scallions, thinly sliced
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• Flour tortillas and hoisin sauce, for serving

1. In a large nonstick skillet, heat tsp.of the oil over medium. 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.
2. Place pork in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining 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).
3. 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 occasionally, until cabbage has wilted and pork is opaque throughout, 2 to 3 minutes.
4. Stack tortillas between damp paper towels; microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce; top with moo shu filling, and roll up

sesame oil, vegetable oil, eggs, pork tenderloin, cornstarch, salt, shiitake mushrooms, fresh ginger, coleslaw mix, scallions, soy sauce, rice vinegar, flour tortillas

Taken from www.epicurious.com/recipes/member/views/moo-shu-pork-tacos-50185384 (may not work)