Combine the first 4 ingredients in a zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag;.
Combine sliced mushrooms, onions, garlic, and ginger in a small bowl; set aside.
Heat 1 1/2 teaspoons vegetable oil in a wok or large nonstick skillet over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan. Add 1 1/2 teaspoons vegetable oil to pan. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add mushroom mixture; stir-fry 1 1/2 minutes. Add cabbage s; stir-fry 1 minute. Add pork and marinade; stir-fry 2 minutes or until sauce is thick. Add hoisin sauce.

Place mixture on tortilla or pancake and serve.

For pancakes:
Stir boiling water into flour and mix until ball forms. Let rest for 30 minutes. Roll into 8 inch log and slice into one inch pieces. Flatten pieces into 3 1/2 inch disk. Spread sesame oil on four of the disks and cover with other four. Use rolling pin to roll out to 7-8 inch disk.
heat pan with few drops of oil until shimmering. Fry pancake one minute on each side.
Cool for a few seconds and then pull apart.
Optional: Fry untoasted side for 30 seconds until brown spots form.