Dice the konjac into small cubes and blanch in boiling water with a splash of vinegar for 3 minutes. Rinse under cold water and drain.

Peel and dice the potatoes into similar-sized cubes as the konjac. Rinse once in cold water.

Dice the green onion into similar-sized pieces as the potatoes and konjac.

Mix soy sauce, oligosaccharide, oyster sauce, and ground pepper to create the seasoning sauce. Adjust sweetness with sugar if desired.

Heat sunflower oil in a pan over high heat. Add diced potatoes and minced garlic, stir-frying for 5 minutes. Then add the konjac and stir-fry for another 2-3 minutes.

Pour the prepared seasoning sauce and 1.5 cups of water into the pan. Simmer until the liquid reduces and the potatoes are tender, stirring occasionally.

Add diced green onions and simmer briefly until softened.