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.
ingredients
1 1/2 cups vegetable oil
24 eggs
6 cups green onions, thinly cut on bias
1 cup julienned ginger
24 cups shredded green or Chinese cabbage
12 cups julienned carrots
12 cups julienned shiitake mushrooms
4 1/2 cups Kikkoman Hoisin Sauce
1 1/2 cups chopped cilantro
48 flour tortillas (6-inch), heated
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE