Mu Shu Wraps

A nice stir-fry served with tortilla or mu-shu wraps, instead of rice. I first made this with thin-slice hickory smoked tofu, but I didn't like it very much, so I'm leaving it out from here on.

Mats:
2 eggs
2 Tb oil
1/2 lb shiitake mushrooms (5 large)
4c baby bok choy
1c carrots
3 green onions
2 cloves garlic
1 Tb rice wine vinegar
1 Tb soy sauce
tortillas, or mu-shu wraps
Hoisin sauce

Heat a large pan or wok. over high heat. Spray the bottom with nonstick cooking spray.
In a small dish, scramble the eggs. Pour into the hot wok and swirl around, coating the bottom of the pan in as thin a layer of egg as possible. Cook for 2 minutes.
Loosen the egg pancake from the pan with a spatula and flip. Cook another 1 minute
Slide the egg out onto a cutting board and slice into thin ribbons - 1/4 inch thick and 2 or 3 inches long.
Slice the mushrooms into thin strips, 1/4 inch thick
Slice the bok choy into bite sized ribbons, cut the carrots into thin strips (matchstick size), chop the green onions into 1/4 inch rounds.
In the wok, heat 2 Tb oil. Add the mushrooms and cook, stirring often for 6 minutes.
Add the sliced bok choy, carrots and onion, stir fry on high for 3 minutes or until they bok choy starts to wilt.
Add the eggs and stir until well mixed
Add the vinegar and soy sauce and toss until everything is coated. Remove from heat
In a separate pan, warm the tortillas or mu-shu wraps so they don't crack when bent.
Spoon the stir fry into the tortillas, add Hoisin sauce as a garnish.