Wash the shishito peppers and remove the stems. Slice the zucchini into half-moons, cut the eggplant into 5cm pieces, and divide into 4-6 sections. Trim the base of the beech mushrooms and separate them. Slice the red chili diagonally.

Add perilla oil to a pot with a lid.

Add the vegetables and minced garlic to the pot. Add 1 tbsp of water.

Cook on medium heat with the lid on for 2 minutes, then reduce to low heat and cook for 10 minutes. Keeping the lid on helps retain moisture and prevents the vegetables from drying out.

Once the vegetables are partially cooked, add soy sauce and mix well.