For each serving, to order: In wok or sauté pan, heat 1 teaspoon oil over medium heat. Lightly beat I egg; add to pan. Cook until softly scrambled, breaking egg into small pieces. Remove from wok and set aside. Wipe wok clean, add 2 teaspoons oil and heat over high heat. Add 1/4 cup green onions and 2 teaspoons ginger; stir-fry for 30 seconds. Add 1 cup cabbage, 1/2 cup carrots and 1/2 cup mushrooms; stir-fry about 2 minutes or until cabbage is wilted. Add scrambled egg, 1 tablespoon hoisin sauce and 1 tablespoon cilantro; toss together well. Mound vegetables on serving plate; serve 2 tortillas and 2 tablespoons hoisin sauce on side.