In a medium mixing bowl, whisk together the tamari, hoisin sauce, wine, sesame oil, and salt. Set aside.
Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and stir-fry the julienned carrots for 2 minutes, until softer but still crunchy, then transfer to a bowl and set aside. Using the same method, cook the red bell peppers, cabbage and shiitake mushrooms separately, and set those aside in the same bowl. Be careful not to overcook the vegetables – they should be pliable but still al dente.
Return all the vegetables to the pan and add in the sauce mixture. Stir fry everything together for another minute.
Serve immediately with the scallions, steamed gluten-free pancakes and more hoisin sauce on the side!