In a mixing bowl, stir together the hoisin sauce, soy sauce, canola oil, honey, ginger and orange. Place the sliced lamb in the marinade, covered in the fridge for 1 hour.
Drain the lamb reserving the marinade.
Heat a very hot wok or large sauté pan. Drizzle in a little canola oil, toss in carrot, celery and bok choy and sauté with a small amount of water until just cooked. Place into a large mixing bowl and keep warm.
Add in little more canola oil, toss in the lamb and sauté till just cooked, and then pour over the marinade. Stir this into the vegetables.
Wipe the wok or sauté pan, add a little more canola oil and stir-fry the rice until warm and slightly coloured. Stir the rice through the lamb and vegetables, toss through the persimmon and scatter over the sunflower seeds.