Bring a large pot of water to a boil. Add the broccoli floret and red cabbage and cook for 4 minutes. Drain and set aside.

Heat one tablespoon of oil in a large skillet over medium heat and add the onions. Cook until translucent, about 4 minutes. Add the grated ginger, carrots, and red bell pepper. Cook, stirring regularly, until almost tender but still a little bit crunchy, about 7-8 minutes.

Add the mung bean sprouts and continue cooking for another 3 minutes.

In a small bowl, mix together the sauce ingredients and add it to the skillet. Cook for an additional minute, making sure all the vegetables are coated with the sauce.

Serve over rice and garnish with the portobello mushrooms.

Cur the portobello mushrooms into slices lengthwise. Heat a skillet over medium heat and add the mushrooms, you don't need to add oil. Sautée for about 2 minutes, until tender. In the meantime, combine the lemon juice, soy sauce, maple syrup and sesame oil in a small bowl.

Bring the heat to high and deglaze the skillet with the sauce. Continue to cook until the mushrooms are golden brown and start to caramelize.