Ingredients:

3 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon black pepper
8 ounces pork tenderloin, trimmed of fat, cut into very thin strips (matchstick size)
3 tablespoons hoisin sauce
2 tablespoons dry sherry
1 teaspoon chicken bouillon granules
1/2 teaspoon sugar
1/2 teaspoon oriental sesame oil
1 tablespoon oil
1 clove garlic, minced
2 cups finely shredded cabbage
1 medium carrot, shredded
1/3 cup bean sprouts
1/3 cup shredded green onions
3 tablespoons shredded bamboo shoots
2 egg whites, lightly beaten
8 small flour tortillas, warmed

Preparation:

1. In a small bowl, stir together 1 tablespoon of the soy sauce with the cornstarch and pepper. Add pork and toss until coated. Set aside.
2. In another small bowl, stir together the remaining 2 tablespoons of soy sauce, 1 tablespoon of the hoisin sauce, the dry sherry, bouillon granules, sugar and sesame oil. Set aside. Heat the oil until hot in a large skillet, or wok, over medium-high heat. Then add the garlic and stir-fry 10 seconds.
3. Now add the pork mixture and stir fry until it is no longer pink. Add the cabbage, carrots, spouts, green onions, and bamboo shoots. Stir-fry for 2 minutes.
4. Add the egg whites and stir-fry for 1 to 1-1/2 minutes or until cooked. Add the soy sauce mixture and stir fry for 1 minute more.
5. Brush the remaining hoisin sauce onto the centers of the tortillas. Spoon the pork mixture down the centers.
6. Fold the bottom quarter of the tortilla over the filling, then fold in the sides of the tortilla. Serve immediately.

from qvc.com