In a mixing bowl, combine hoisin sauce, rice wine, soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin. Whisk until smooth, ensuring the cornstarch is fully dissolved. Set aside ½ cup of this marinade for later.

Place the thinly sliced pork tenderloin in the remaining marinade, ensuring every piece is well-coated. Cover and refrigerate for 30 minutes to 1 hour.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour in the lightly beaten eggs, and cook until set. Remove from pan and slice into strips.

In the same skillet, add another tablespoon of vegetable oil and sauté the marinated pork for about 2-3 minutes until browned.

Add the tricolor coleslaw mix, sliced shiitake mushrooms, and half of the chopped green onions. Stir-fry for about 3-4 minutes.

Return the cooked pork and egg strips to the skillet and drizzle with reserved marinade. Stir gently to combine, heating through for about 1-2 minutes.

Transfer Moo Shu to a serving dish, garnishing with remaining green onions. Serve hot with warm tortillas or Chinese pancakes.