Make the Sauce:
combine rice vinegar, tamari, water, sugar, corn start and salt in a bowl. Whisk and set aside.
Heat a large frying pan over medium heat. Add sesame oil, red pepper flakes and sesame seeds and cook until a gentle sizzle starts. Turn to medium low. Cook and stir until the chili powder turns dark bowrn but does not burn. If the oils bubbles and gets to hot remove it from the heat.
Then add in the black pepper, garlic and ginger. Stir for 30 seconds or until fragrant. It was smell dang good at this point.
Stir the vinegar sauce with a whisk vigorously then slowly add in to the sauce pan. Stir and continue to cook for another 2-3 minutes. Transfer to a bowl and let cool. It will thicken up more as it cools.
MAKE THE VEGGIES:
Chop the cauliflower into bite sized pieces and place in a large bowl with the tamari and garlic powder. Mix and let marinate while you prep the other veggies.
Peel the carrots and chop into 1/4 inch pieces on an angle. Remove the seeds from the red bell pepper and cute into thin strips and then cut the stripes in half. Peel and minced the garlic. Chopped green onions and cashews.
After the cauliflower has marinated for about 10 minutes heat 1 tbsp oil (coconut or sesame) in the same frying pan used to make the sauce. Once the oil is hot add in the garlic, cauliflower and all the marinade. stir around for 30 seconds. Cook the cauliflower in batches if there is too much to fit in the sauce pan.
Add in the kung poa sauce, carrots and bell pepper. Bring to a boil then reduce to a simmer and top with a lid. Let cook for 8-10 minutes or until fork tender. Repeat if you have more veggies. Right before removing from the heat add the cashews and green onions then stir around.
Make the Bowls:
divide up cooked rice, spinach, and kung pao veggies amongst bowls. Garnish with avocado, green onions and fresh lime. Pour extra sauce on rice and spinach if desired.