1. Using Chef's Knife, cut pork into 1/8-inch-thick strips. Slice mushrooms with Egg Slicer Plus®. Cut bamboo shoots in half lengthwise and green onions diagonally into 1/4-inch pieces.
2. Whisk water, soy sauce, cornstarch and sugar in Small Batter Bowl until smooth.
3. Heat Stir-Fry Skillet over medium heat until hot. Add eggs and cook without stirring 3 minutes. Turn over with Nylon Spatula and continue cooking 30 seconds. Remove from Skillet to Cutting Board; cut into short, thin strips using Pizza Cutter.
4. Add oil to same Skillet and heat over high heat until hot. Add pork; cook and stir 1-2 minutes or until pork is no longer pink. Add slaw mix, mushrooms and garlic; cook and stir 2-3 minutes or until vegetables are crisp-tender. Add bamboo shoots, green onions, cooked egg and stirred cornstarch mixture to Skillet; cook and stir 1-2 minutes until thickened, clear and bubbly.
5. Spoon about 2/3 cup pork mixture down center of each tortilla; roll up. Serve with plum sauce, if desired.

Yield: 4 servings

Nutrients per serving: Calories 580, Total Fat 19 g, Sodium 1620 mg, Fiber 3 g