How to make it
Pat pork dry with paper towels and toss with chiligarlic sauce in medium bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.
Cook pork until no longer pink, 3 to 5 minutes. Transfer to plate and tent with foil.
Add mushrooms and remaining oil to now-empty skillet and cook over medium-high heat until lightly browned, about 5 minutes.
Stir in ginger and cook until fragrant, about 30 seconds. Add coleslaw mix and cook until wilted, about 3 minutes.
Stir in pork, along with any accumulated juices, 1/2 cup hoisin, and sherry, and cook until sauce is slightly thickened, about 1 minute.
Sprinkle with scallions. Serve with tortillas, passing remaining hoisin at table.