Wipe and finely slice the mushrooms.
Peel and julienne the carrot in 3 finger lengths.
Cut the ends off the courgette then cut into slender batons in 3 finger lengths 4. Halve, peel and then finely slice the red onion.
Core, de-seed/pith and cut the red pepper into 3 finger length batons, the same size as the courgettes.
Cut the roots and the very end of the green from the spring onions, then cut into 3 finger length julienne.
Halve, deseed and finely chop the chilli.
Peel and julienne the ginger.
Crush the garlic.
Roughly chop the coriander.
Mix together the soy sauce, honey, rice wine and chilli bean sauce and set aside.
Heat the frying pan on no 7 and add the sunflower seeds. Cook over a medium heat until turning golden brown and the aroma turns nutty, then remove the pan from the heat and remove the seeds add to a bowl.
Return the wok to the stove and heat until very hot this time. Add the vegetables in the order they are listed – so onions first and garlic last, making sure the oil comes back up to a hot temperature before adding the next ingredient. (Don’t add the coriander or cashews yet)
When the garlic has sizzled, add the rice and stir around, then the mixed sauce ingredients. Stir until hot and the sauce is coating the vegetables, then stir in the sunflower seeds and half of the coriander and serve, sprinkled with the remaining coriander.