Directions

1. Coat pork with mixture of cornstarch, soy sauce and ginger. Let stand 20 minutes. Meanwhile, cut green onions in half lengthwise, then into 1 1/2-inch lengths. Reserving 1 tablespoon liquid, drain mushrooms. Heat 1 teaspoon oil in wok or large skillet over medium heat. Add eggs; cook until firm on bottom. Gently lift cooked portion to allow the uncooked egg to run underneath. Continue procedure until egg is completely cooked but still moist and glossy. Remove and break into large pieces. Heat 1 tablespoon oil in sam pan over high heat. Add pork and stir-fry 2 minutes. Add green onions and reserved mushroom liquid; stir-fry 2 minutes longer. Add mushrooms and cooked eggs; stir-fry just until heated through. To eat, spread thin layer of Mandarin Peach Sauce over tortilla and spoon about 2 tablespoons pork mixture down center of tortilla. Wrap to enclose filling and eat out of hand.