1. To create Sauce: Combine all ingredients in jar, close lid, and shake to mix. Put aside.
2. To create Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 teaspoon. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and prepare one minute. Switch with spatula, and prepare one minute more. Slide onto cutting board, and slice into thin strips. Put aside.
3. Eliminate wok or skillet, add remaining 1 1/2 teaspoon. oil, as well as heat over medium-high temperature. Add onion and ginger root stir-fry two to three minutes, or until onion starts to soften. Add mushrooms and garlic clove, and stir-fry a few minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and eco-friendly onions stir-fry 2 minutes more. Stir in Sauce, and simmer two to three minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.