What Happens when a Taco and Stir Fry Fall in Love?

Tonight I was hungry for Asian and tacos. So I improvised with the remnants of the refrigerator. It was a hit. I do however wish I had some cilantro and a lime...but alas, I had none...maybe next time. It needs a name though...like Hunan Taco...what does Hunan mean?....maybe Mexican Samurai....maybe you could help me out. Make it and let me know.

ASIAN TACO?

boneless pork loin chops
1 small onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup red pepper, diced
1/2 cup mushrooms, diced
1/2 cup bamboo shoots, diced
1/2 cup water chestnuts, diced
2 cups napa cabbage, thick shred
2 cups bean sprout
3 Tablespoons flour
3 tablespoons oil
salt and pepper
1 teaspoon Chinese five spice
1 teaspoon garlic, minced
2 teaspoons fresh ginger, minced
6 tablespoons oyster sauce
tortillas

With a mallet, pound the chops-so that they are thin but not breaking apart. cut the chops in half and then cut each half into thin strips. Lightly season the flour with salt and pepper and toss the pork with the flour mixture. Heat a heavy skillet or wok to high and add the oil. As soon as it is sizzling hot add the meat and stir fry for 3 or 4 minutes. Remove the meat and set aside.
In the same hot skillet, add the vegetables (excluding cabbage and bean sprouts) and stir fry for 5 minutes. Add additional oil if needed. Add the sprouts and cabbage and cook for a few more minutes. Make a well in the center of the pan and add all remaining ingredients and mix the vegetables in. Finally, add the meat. Season carefully with salt and pepper. Serve wrapped in a warm tortilla.