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In a medium-sized bowl, combine 2-1/2 tablespoons soy sauce, 1-1/2 tablespoons rice wine, and 1-teaspoon sesame oil, add armadillo and toss lightly to coat. Cover with plastic wrap and refrigerate for 30 minutes. In a small bowl, combine garlic and ginger; set aside. In a small bowl, combine 1 tablespoon soy sauce, 2 tablespoons rice wine, chicken broth, cornstarch, sugar, and pepper - blend well; set aside. Heat a wok or large skillet over high heat, add 1-tablespoon vegetable oil and heat until very hot. Add the marinated armadillo and stir-fry until the meat is cooked through, about 2 minutes. Remove with a slotted spoon and set aside. Cook down any remaining juices to a glaze and add to the armadillo. Add another 1/2-tablespoon oil to the wok and heat until very hot. Add eggs and stir-fry, scrambling them until just dry. Remove and set aside. Add the remaining 1/2 tablespoon oil and heat until very hot, add the minced seasoning and stir-fry 10 to 15 seconds. Add cabbage and mushrooms and stir-fry until tender, about 2 minutes. Pour in the sauce mixture and stir constantly until thickened, about 1minute. Return the armadillo and eggs to the pan and toss until heated through, stir in scallions. Transfer to a platter. To serve, spread some sauce over a steamed pancake or tortilla, spoon some of the stir-fried mixture on top, roll up and eat.