1. Slice vegetables and place in a large pan over medium-high heat. Drizzle olive oil on top of the veg and then stir to lightly coat.
2. Place lid on pan, slightly askew to let air escape, and cook, stirring occasionally, for 3-5 minutes. If you’re using a firm vegetable, add in up to ¼ cup of water at this point to help speed up the cooking process and prevent the vegetable from sticking.
3. Once the vegetables have started to cook down and the edges are browning nicely, pour in the soy sauce. Stir to distribute the sauce evenly.
4. Let cook uncovered for 3-5 minutes, stirring often, until the vegetables have a caramel-colored finish and the soy sauce has evaporated.
NOTE: It’s very important that the soy sauce cook down all the way because the coating is what really makes this dish. It also significantly changes the flavor profile of the dish. I recommend tasting it right after adding the soy sauce and again when it’s nearly done to get the full effect.