Trim fat from pork, and cut into thin strips. Combine pork and next 5 ingredients (pork through garlic) in a zip-top heavy-duty plastic bag; seal bag, and shake well to coat. Marinate in refrigerator 20 minutes.
Heat moo shu shells according to package directions.
Coat a medium nonstick skillet with cooking spray; and place over medium-high heat until hot. Add pork mixture; stir-fry 4 minutes or until done.
Divide pork mixture evenly among warm moo shu shells. Drizzle hoisin sauce over pork mixture, and roll up.
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