Slice calamari into rings and saute with minced garlic, ginger, black pepper, olive oil, and sesame oil. Add diced portobello mushrooms and zucchini, saute. Season accordingly. Add water (or chicken broth, but watch out for MSG), thinly sliced scallions and red cabbage. Simmer for a few minutes. Serve hot with fresh raw bean sprouts and cilantro garnish. Squeeze lime juice on top just before eating.
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