Green onions, 1bunch, white and pale green parts thinly sliced
Red pepper flakes, ¼teaspoon
Shredded green cabbage, 1package (1lb/500g)
Gluten-free tortillas, 8 (5½–6-inches/ 14–15 cm in diameter), warmed
Cut the pork across the grain into thin strips. In a bowl, mix the pork with 1 tablespoon of the tamari, the sherry, cornstarch, and 1 teaspoon of the ginger. In a small bowl, mix the hoisin sauce, 1 tablespoon of the tamari, 1 teaspoon of the sesame oil, and 1 tablespoon water. Set aside.
In a 12-inch (30-cm) nonstick frying pan over medium-high heat, warm 1 tablespoon of the vegetable oil. Beat the eggs with a pinch of salt, add to the pan, and let stand until puffy, about 30 seconds. Stir until the eggs are just set, about 30 seconds; transfer to a platter. Return the pan to the heat and add 1 tablespoon of the vegetable oil. Add the pork mixture and stir until cooked through, about 3 minutes; add to the platter with the eggs.
Return the pan to the heat and add the remaining 1 tablespoon vegetable oil and then the green onions, pepper flakes, and remaining 1 tablespoon ginger. Stir until fragrant, about 30 seconds. Add the cabbage, and sprinkle with salt and black pepper. Stir to coat with the oil. Add 2 tablespoons water, cover, and cook until the cabbage wilts, about 2 minutes. Add the egg and pork with any drippings, the remaining 1 tablespoon tamari and 1 teaspoon sesame oil, and stir until heated through. Transfer to a warmed platter or shallow bowl. Serve right away along with the hoisin mixture to spread on each tortilla before filling with the pork.