Step 1

Heat 1 teaspoon of oil in a large skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.

Step 2

Remove the eggs from the pan and cut into strips. Cover to keep warm.

Step 3

Wipe out the pan with a paper towel.

Step 4

Heat the remaining 2 teaspoons of oil in the pan.

Step 5

Add the pork and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Season the meat with salt and pepper. Remove the pork from the pan and place on a plate; cover to keep warm.

Step 6

Add the cabbage, ginger, garlic and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.

Step 7

Return the pork and eggs to the pan. Stir in the green onions.

Step 8

In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth.

Step 9

Add the sauce to the pan and turn the heat to high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.

Step 10

Serve immediately with tortillas or pancakes, extra hoisin sauce and sliced green onions.