First, give those dried wood ear fungi a little revival! Soak 1 oz of the wood ear fungus in a bowl of warm water for 5-15 minutes. If you're in a hurry, microwaving the water for about 45-60 seconds works wonders. The goal is to have the fungus rehydrate until it feels soft and jelly-like.

Next, let’s focus on the pork. Cut 2 oz of lean pork into thin slices and then into strips. Place these in a separate bowl. Add 1.5 tsp of cornstarch, 0.50 tsp of water, and a pinch of salt (0.25 tsp). Using your hands, mix everything together until the pork is coated evenly. This step will help keep the meat tender during cooking.

Now it’s vegetable time! Slice 8 oz of cabbage, 2 oz of celery, and 2 oz of carrots into thin strips, mirroring the size of your pork strips. Once the wood ear fungus is ready, chop it into smaller pieces too.

Crack 4 eggs into a bowl and sprinkle a touch of salt. Give them a good beating with a fork until the mixture is frothy. This will make for deliciously fluffy eggs!

Set your wok over high heat for about 3-5 minutes until it's extremely hot. Pour in 1 tbsp of canola oil and make sure it coats the wok well. Gently pour in the beaten eggs, covering as much surface area as possible. Stir occasionally to ensure the eggs cook evenly and form a soft, omelet-like consistency. This should take about 2-3 minutes. When done, transfer the eggs to a plate.

Add another tablespoon of canola oil to the hot wok. Wait a minute for it to heat up, then toss in the marinated pork. Stir-fry constantly until the pork turns white and is cooked through, roughly 2-3 minutes. Remove it from the wok and set it aside.

There’s no need to add more oil. Go ahead and add all the prepared vegetables to the wok. Stir-fry gently for about 8-10 minutes, ensuring they stay crisp and vibrant. Avoid overcooking them; this is about maintaining that delightful crunch!

After about 4-5 minutes of cooking the vegetables, add 0.50 tsp of chicken bouillon and 1 tbsp of oyster sauce to the wok, stirring well. Bring the cooked pork back in, and combine everything for a minute or so. Once nicely mixed, you’re almost ready!

To finish up, cut the cooked eggs into strips and warm your tortillas. You can heat them in a pan for about 60-90 seconds or pop them in the microwave for about 30 seconds. When ready, spread a generous amount of hoisin sauce on each tortilla and fill them with the pork and vegetable mix. Roll it up, and voila — dinner is served!