1lbsporktenderloin, country ribs, whatever you have, diced into ½" long thin strips
8ozshiitake mushroomsstemmed and sliced
½head cabbagesliced thin
3scallionsgreen parts only, diced
tortillas for servingheated
Pat the diced pork with a paper towel to dry. With your hands, toss the pork in a bowl with the sriracha sauce. Set aside.
Heat a large wok over medium-high heat. Add the oil and allow to heat until just smoking. Cook the pork 3 to 5 minutes, stirring to cook all sides, until no longer pink. Remove from wok and tent with foil.
Meanwhile, cook the egg until scrambled and set. Set atop the pork and cover again with foil.
Add the mushrooms, remaining oil, and cook until browned, about 5 minutes. Stir in the ginger, cabbage and carrot. Cook for 3 to 5 minutes, stirring to evenly spread the love. Add the pork and egg, along with any juices, back to the wok.
Whisk the hoisin and sherry together in a small bowl. Pour over the stir-fry and toss to coat.
Remove from heat and add in the scallions.
Serve with tortillas and additional hoisin and sriracha sauce if desired.