Instructions: * Note: Hoisin sauce is available in the Asian food aisle of almost all markets. Dried black mushrooms can be found on the same aisle in bigger stores and easily obtained at any Asian market.

Cover dried mushrooms with warm water and set aside. Combine hoisin sauce, soy sauce and 3 tablespoons water in small bowl. Set aside.

Heat oil in large wok or skillet over high heat until very hot but not smoking. Add green onions, garlic and ginger and cook, stirring, until very fragrant, about 2 minutes. Add stir-fry vegetables and cook, stirring until they just begin to wilt, about 4 to 5 minutes.

Drain mushrooms, squeezing out any excess water. Add mushrooms to wok and cook 2 to 3 minutes more, until vegetables are tender but still crisp. Add pork and cook 30 seconds just to heat through. Do not overcook or the pork will be tough. Serve wrapped in warm tortillas.

This recipe yields 6 servings.

NOTES :

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