In a mixing bowl, whisk together the marinade ingredients: hoisin sauce, rice wine, low sodium soy sauce, rice vinegar, minced garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin (if using). Set aside ½ cup for later.

Add the thinly sliced pork tenderloin to the remaining marinade. Toss to coat, cover with plastic wrap, and let marinate at room temperature for 30 minutes.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Pour in the beaten eggs and swirl gently until set, then flip to cook the other side briefly. Keep warm on a plate.

In the same skillet, add another tablespoon of oil and heat. Add the marinated pork in a single layer and cook for 2-3 minutes until browned and cooked through. Remove to the plate with the eggs.

Add the remaining oil to the skillet, then add the tricolor coleslaw and sliced shiitake mushrooms. Stir-fry for 3-4 minutes until tender yet vibrant.

Return the cooked pork and eggs to the skillet with the vegetables. Pour in the reserved marinade and mix gently. Cook on low for 2-3 minutes until warmed through and sauce thickens.