How to make it

1. Pat pork dry with paper towels and toss with chili garlic sauce in medium bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.
2. Cook pork until no longer pink, 3 to 5 minutes. Transfer to plate and tent with foil.
3. Add mushrooms and remaining oil to now-empty skillet and cook over medium-high heat until lightly browned, about 5 minutes.
4. Stir in ginger and cook until fragrant, about 30 seconds. Add coleslaw mix and cook until wilted, about 3 minutes.
5. Stir in pork, along with any accumulated juices, 1/2 cup hoisin, and sherry, and cook until sauce is slightly thickened, about 1 minute.
6. Sprinkle with scallions. Serve with tortillas, passing remaining hoisin at table.