Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic.
Pour the mixture over the chops, cover and leave to marinate in the fridge for two hours.
Set the oven to 350°F
Cook the chops on a hot griddle pan for two minutes on either side until browned. Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water mixture.
For the stir fried vegetables, heat the peanut and sesame oils in a wok. Add the garlic, ginger, carrots, oyster mushrooms, pak choy and scallions and stir-fry for about two minutes or so.
Mix together the soy and oyster sauce, stir in the cornstarch and pour over the vegetables.
Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has thickened and the vegetables are glazed.
Serve the sticky chops with the crunchy vegetables and accompany with steamed rice.