Add the thinly sliced pork (chicken or shrimp) to half of the marinade, and toss until evenly coated. Set aside for 30 minutes.
In the meantime, place a large saute pan over medium heat and add 1 tablespoon of oil.
Add the whisked eggs, and let them sit and until they are cooked into an omelet.
Transfer the eggs to a cutting board, and set them aside. Once slightly cooled, chop the omelet into small, thin pieces.
Return the pan to the stove, and increase heat to high heat.
Add 2 more tablespoons of oil, and using a pair of tongs lift the meat out of the marinade and transfer it to the pan into one layer. Discard the marinade.
Cook the pork until tender, and nicely browned, about 4-5 minutes. Then transfer to a separate plate, and set aside.
Add the remaining oil to the pan, along with the coleslaw, mushrooms, and half of the scallions. Saute for 2-3 minutes, or until the coleslaw begins to soften.
Add the reserved marinade, and toss to combine, cook 2-3 more minutes.
Stir in the cooked pork and chopped eggs, and toss until combined. Taste and adjust for salt, pepper, and hoisin sauce. Sprinkle with the remaining green onions.
Serve immediately with flour tortillas, or lettuce cups, and rice on the side.