Prepare all vegetables by washing them thoroughly and cutting them into bite-sized pieces.

Remove the stems from the shiitake mushrooms and slice them.

Trim the enoki mushrooms and cut them in half.

Slice the broccoli into small florets.

Cut the bell peppers into thin slices.

Heat olive oil in a pan over low heat and stir-fry the broccoli and bell peppers first.

Add the mushrooms to the pan and continue stir-frying.

Season with salt and pepper to taste.

Add perilla powder and stir-fry until well combined.

Finish by adding a drizzle of perilla oil and stir gently before turning off the heat.