Quick Moo Shu Pork

This is so easy and so good!  Lots of flavour and very versatile!  From Canadian Living 2013.

340 g ground pork
2 cloves garlic, minced
2 tbsp cornstarch
1 tsp minced fresh ginger
1/4 tsp pepper
3 tbsp unseasoned rice vinegar
4 tsp sodium reduced soy sauce
2 tbsp oyster sauce
1 tbsp granulated sugar
1 tsp sesame oil
2 tbsp vegetable oil
3 eggs, lightly beaten
4 cups coleslaw mix
1 1/2 cups mushrooms, thinly sliced
5 green onions, sliced diagonally
12 small flour tortillas or lettuce cups

1. In bowl, mix together pork, garlic, cornstarch, ginger and pepper; mix in half each of the vinegar and soy sauce.  In small bowl, mix together oyster sauce, sugar, sesame oil and remaining vinegar and soy sauce.  Set aside.
2. In wok or large skillet, heat 1 tsp of the vegetable oil over high heat; cook eggs, stirring, just until set, about 30 seconds.  Remove to plate.
3. Add remaining vegetable oil to wok; stir fry pork mixture, breaking up with spoon and scraping up browned bits, until pork is no longer pink, about 5 minutes.
4. Stir in coleslaw mix and mushrooms; cook until mushrooms are softened, about 2 minutes.  Add oyster sauce mixture, green onions and cooked eggs; stir to coat.  Spoon onto tortillas.