Pre-heat the oven to 160 degrees centigrade, gas mark 3
Heat some sesame oil in an oven-proof pot, add the meat and cook until browned.
Mix the soy sauce, honey and cornflour in a small jug.
Add the garlic and ginger and cook for a couple of minutes, then pour in the soy, honey and cornflour mix. Stir and cook until thickened then top up with the water.
Keep on the heat until bubbling well, then put the lid on and transfer into the oven and cook for 2 - 2.5 hours. Check regularly and top up with water when necessary. You want the sauce to end up quite thick and sticky.
Heat some sesame oil in a wok or frying pan and fry the vegetables for a few minutes – don’t overdo it; you want them to retain their bite.
Add the vegetables to the pot of meat and stir well. Serve with noodles or rice.