In a bowl or gallon size plastic bag add the thinly sliced pork, Hoisin sauce, soy sauce, ginger and garlic pastes, and Sriracha if using. Toss until evenly coated.

Marinate in the fridge at least one hour or overnight.

In a large skillet over high heat add 1 Tbsp of the sesame or vegetable oil and the pork with the marinade.

Cook the pork 5-7 minutes until brown and cooked through, stirring occasionally. Remove the pork and set aside.

Turn the heat down to medium and add the remaining 1 Tbsp sesame or vegetable oil. Add the diced onion, shredded red cabbage, carrots, and mushrooms. Cook 4-6 minutes stirring occasionally.

Add the green onions, Hoisin sauce, soy sauce, garlic and ginger pastes, rice wine vinegar, and Sriracha if using. Cook 3 minutes, stirring occasionally.

Move all the ingredients to the outer edges of the skillet, creating a space in the center. Add the beaten eggs into that space and wait 1 minute, then stir and cook 3-4 more minutes until the egg is cooked through.

Add the cooked pork back into the skillet and stir until evenly mixed.

Serve in the lettuce wraps drizzled with more Hoisin sauce, green onions, and sesame seeds if desired.