- 1 teaspoon plus 1 tablespoon vegetable oil, such as safflower
- 4 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
- 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 nonstick skillet, heat 1 teaspoon 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.
- 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 occasionally, until cabbage has wilted and pork is opaque throughout, 2 to 3 minutes.
- 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.
For serving Martha suggests 8 flour tortillas (6-inch size) or Mandarin Pancakes
Before serving, hold each tortilla, if using, with tongs and heat over a gas-burner flame until warm. (Alternatively, wrap stacked tortillas in foil, and heat in a 375-degree oven.)