1 (12 ounce) lean boneless pork loin, cut into
    1/4-inch thick strips, well trimmed
1 medium onion, thinly sliced
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
4 cups thinly sliced bok choy
1 medium red bell pepper, sliced
10 large white mushrooms, cut into matchstick-size strips
4 cups bean sprouts
1/4 cup sake
3 tablespoons hoisin sauce
2 tablespoons soy sauce
8 (8-inch) flour tortillas

Preheat oven to 325 degrees F.

Heat large skillet over high heat until very hot. Add first 4 ingredients and stir-fry until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper and mushrooms and stir-fry until bell pepper is crisp-tender, about 5 minutes. Remove from heat source.

Wrap tortillas in foil and place in oven for 8 minutes or until warm.

Return stir-fry to high heat source and add bean sprout, sake hoisin and soy sauce and stir-fry until bean sprouts are crisp-tender, about 5 minutes.

Remove tortilla from oven. Divide pork mixture among tortillas and roll up to enclose pork mixture. Serve immediately.