YIELD: 24 servings 1½ cups vegetable oil 24 eggs 6 cups thinly sliced bias-cut green onions 1 cup julienned ginger 24 cups shredded green or Chinese cabbage12 cups julienned carrots 12 cups julienned shiitake mushrooms4½ cups hoisin sauce 1½ cups chopped cilantro48 (6" each) flour tortillas, warmed 1. Per order: In wok or sauté pan, heat 1 tsp. oil over medium heat. Lightly beat 1 egg; add to pan. Cook until softly scrambled, breaking egg into small pieces. Remove from wok and ...

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