1-First Step: Marinate the pork Place the thinly sliced pork tenderloin in a bowl and add 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Toss until every piece is coated. Let it sit for 15 to 30 minutes so the pork turns tender and takes on flavor. This short marinade is one of the secrets to getting restaurant-style results at home.

2-Second Step: Prep the vegetables and sauce While the pork rests, slice the cabbage, mushrooms, green onions, garlic, and ginger. Keep everything close to the stove in separate bowls. Mix the remaining soy sauce with the hoisin sauce so the final toss happens quickly. When stir-frying, fast action helps the vegetables keep their crunch.

3-Third Step: Heat the wok or large skillet Set a wok or heavy skillet over medium-high to high heat and add 1 tbsp of the cooking oil. The pan should be hot before the pork goes in. A hot pan helps the meat brown fast, which gives the finished dish better flavor.

4-Fourth Step: Stir-fry the pork Add the marinated pork in a single layer and stir-fry for 2 to 3 minutes, until browned and just cooked through. Remove it to a plate right away. Because the slices are thin, they will cook quickly, and overcooking can make them tough.

5-Fifth Step: Cook the vegetables Add the remaining 1 tbsp cooking oil to the wok. Then add the mushrooms, cabbage, garlic, and ginger. Stir-fry for 3 to 4 minutes, just until the cabbage is crisp-tender and the mushrooms have softened. The goal is to keep some bite in the vegetables, not cook them into mush.

6-Sixth Step: Scramble the eggs Push the vegetables to one side of the wok. Pour in the beaten eggs and scramble them for 1 to 2 minutes, stirring gently until they are just set. Let them stay soft, because they will finish cooking once everything is mixed together. This step adds richness and helps the filling feel full and satisfying.

7-Seventh Step: Finish the filling Return the pork to the wok. Add the hoisin sauce, the remaining soy sauce, and the remaining sesame oil. Toss everything together until the pork, eggs, and vegetables are coated in the glossy sauce. Add the sliced green onions and cook for about 30 seconds more. Taste and adjust only if needed, since hoisin and soy already bring plenty of flavor.

8-Final Step: Warm and serve Warm the Chinese pancakes or flour tortillas in a dry skillet, microwave, or steamer until soft and pliable. Spoon the filling into the center of each one, add extra hoisin if you like, and wrap it up like a little hand-held meal. Serve hot and family-style so everyone can build their own.