In a medium bowl, combine the pork strips with 2 tablespoons soy sauce, Shaoxing wine, cornstarch, and white pepper. Toss to coat evenly and let marinate for at least 15 minutes or up to 30 minutes while you prepare the other ingredients.

In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, sesame oil, and sugar. Set aside.

Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set but still soft, about 30 seconds. Transfer to a plate and break into pieces.

Add another tablespoon of oil to the wok. Add the garlic and ginger, stir-frying for 30 seconds until fragrant. Add the mushrooms and stir-fry for 2 minutes until they begin to soften. Add cabbage and carrots, cooking for another 2-3 minutes until the vegetables are crisp-tender. Transfer to the plate with the eggs.

Add the remaining tablespoon of oil to the wok. Add the marinated pork in a single layer and allow it to sear for 1 minute without stirring. Then stir-fry for another 2-3 minutes until the pork is cooked through with no pink remaining.

Return the vegetables and eggs to the wok. Add the green onions and the sauce mixture. Stir-fry for 1-2 minutes until everything is well combined and heated through.

Heat the Mandarin pancakes or flour tortillas according to package directions or in a steamer for 1-2 minutes until warm and pliable.

To serve, spread about 1 teaspoon of hoisin sauce on each pancake. Add a spoonful of the moo shu pork mixture and optional cucumber slices. Fold the bottom edge up slightly, then roll the pancake into a cylinder.