Step 1

Crack the eggs into a small bowl and beat to blend.

Step 2

Heat 1 ½ teaspoons sesame oil in a wok or large skillet over medium-high. When hot, add the beaten eggs, a pinch of salt, and scramble until just cooked. Spoon out of wok and set aside.

Step 3

Remove any residue from the eggs. Heat the remaining 1 ½ teaspoons sesame oil over medium-high. Add the garlic and stir fry 1 minute. Add the mushrooms and a pinch of salt, and turn the heat to high. Stir fry until they begin to soften and are glossy, 4 to 5 minutes. Add the carrots and stir fry until a little tender, about 2 minutes. Add the cabbage, scallions, soy sauce, rice vinegar, and 1/2 teaspoon salt and stir fry until the cabbage is barely tender, a few more minutes (you want a little crunch). Add the hoisin sauce and stir to combine. Gently stir in the scrambled eggs. Taste and add more hoisin, if desired.

Step 4

Warm the tortillas in the microwave or on the stove. Put the warm tortillas, dish of chopped cashews, and hoisin sauce at the table. To serve, spoon the vegetables onto a tortilla, add a sprinkle of nuts, and add a little more hoisin sauce.