Prepare the Marinade: In a medium-sized bowl, whisk together hoisin sauce, rice wine, low sodium soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin until smooth. Reserve about ½ cup for later use.

Marinate the Pork: Add the pork tenderloin strips to the marinade, ensuring even coating. Cover and marinate in the refrigerator for at least 30 minutes.

Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Crack the eggs into the pan and scramble until fully set, about 2-3 minutes. Slide onto a plate, slice into strips, and keep warm.

Cook the Pork: In the same skillet, add the marinated pork strips in a single layer and sear for about 2-3 minutes until browned and cooked through. Remove and keep warm.

Stir-Fry Vegetables: In the same skillet, add another tablespoon of vegetable oil and the coleslaw and shiitake mushrooms. Sauté for about 4-5 minutes until tender but crisp.

Combine & Serve: Return the cooked pork and scrambled eggs to the skillet. Pour in the reserved marinade and stir to combine, heating everything through for an additional 2-3 minutes. Serve wrapped in flour tortillas or Chinese pancakes.