6 cups thinly sliced green cabbage (about 3/4 lb.)
3/4 tsp. kosher salt; more to taste
2 Tbs. hoisin sauce (I prefer Koon Chun or Lee Kum Kee brands), plus 1/2 cup for serving
1 Tbs. soy sauce
2 tsp. Asian sesame oil
1 tsp. rice vinegar
3 Tbs. canola or peanut oil
2 cups match-stick-cut leftover Roasted Pork Loin with Maple-Mustard Crust, (about 1/2 lb.)
1 bunch scallions, trimmed, whites and light-green parts thinly sliced and green parts cut into 2-inch pieces (keep separate)
1/2 lb. shiitake mushrooms, stemmed and thinly sliced (about 4 cups)
2 large eggs, beaten
2 tsp. minced fresh ginger
2 tsp. minced garlic
6 to 8 medium flour tortillas (about 8 inch diameter), warmed

Description

If You’ve Never Eaten The Chinese-American Restaurant Classic Mu Shu Pork, Think Of It As An Asian Take On A Soft Burrito. 6 Cups Thinly Sliced Green Cabbage (about 3/4 Lb.)3/4 Tsp. Kosher Salt; More To Taste2 Tbs. Hoisin Sauce (I Prefer Ko

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