In a medium bowl, whisk together all of the sauce ingredients. Reserve 1/2 cup of the sauce, then pour the remaining sauce over the thinly sliced pork strips to marinate. You can let the meat marinate in the fridge for a few hours, or you can proceed with the recipe right away.

In a small bowl, lightly beat the two eggs with a pinch of salt. Heat a teaspoon of the oil in a small (8 to 10-inch) non-stick skillet over medium heat. Pour the beaten eggs into the hot skillet and cook, undisturbed, for about 4 minutes or until an omelet forms. Turn the omelet out of the pan onto a cutting board and slice into bite-sized pieces. Set aside.

In a large, deep skillet, heat 2 teaspoons of oil over medium-high heat. Add the pork and cook, stirring occasionally, until the meat is browned and cooked through (about 5 minutes). Transfer the meat to a bowl and set aside.

Add the remaining oil to the skillet, along with the cabbage mix, bean sprouts, sliced mushrooms, and 4 sliced green onions. Cook over medium-high heat until the vegetables begin to soften and wilt, about 3 minutes. Add the reserved sauce and bring to a low simmer. Cook until the sauce is thick, about 4 to 5 minutes. Remove from heat and gently stir in the pork and egg pieces until well combined.

Top with additional sliced green onions, toasted sesame seeds, and hoisin sauce if desired. Serve over rice, in lettuce wraps, or in thin flour tortillas as desired. You can also use traditional Mandarin pancakes if they are available.