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. 2. 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. 3. Heat 1 tablespoon oil in same 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. 4. 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.
* Enjoy easy Mu Sho Pork using tortillas. Serve with a fruit salad and almond cookies.
Place peaches in blender container. Cover and process on high speed until smooth; pour into small saucepan. Combine teriyaki sauce and cornstarch; stir into peaches with sugar fennel, pepper and cloves. Bring to boil over medium heat. Simmer until sauce thickens, about 2 minutes, stirring constantly. Remove from heat and stir in garlic powder.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com