12 ounces boneless pork top loin chops 1 tablespoon vegetable oil 3 cups sliced fresh button mushrooms (8 ounces) 1/2 cup sliced green onions (4) 4 cups packaged shredded cabbage with carrot (coleslaw mix) 2 tablespoons soy sauce 1 teaspoon toasted sesame oil 1/8 teaspoon crushed red pepper 8 (7 to 8 inch) flour tortillas, warmed 1/4 cup hoisin sauce
1. Trim fat from meat. Cut meat into thin strips. In a large skillet or wok heat vegetable oil over medium-high heat. Add meat; cook and stir for 2 - 3 minutes or until slightly pink in center. Remove from skillet.
2. Add mushrooms and green onions to hot skillet. Cook about 3 minutes or until mushrooms are tender, stirring occasionally.
3. Add cabbage with carrot; cook and stir about 1 minute or just until cabbage is wilted.
4. Return meat to skillet. Stir in soy sauce, sesame oil, and crushed red pepper; heat through.