Put the cornflour into a cup with the soy sauce and rice wine and stir to a smooth paste. Add the stock and honey and set the sauce aside.
Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the red peppers, shallots, ginger and garlic and stir-fry for 2 minutes, then add the mushrooms, bamboo shoots and water chestnuts and stir-fry for 2 more minutes.
Add the bean sprouts to the pan with the spring onions and the prepared sauce. Continue cooking for 1–2 minutes, or until the vegetables are coated in a rich velvety glaze. Serve immediately.