Prepare the konnyaku. Rinse thoroughly with water. Slice into thin rectangles. Make a slit in the middle of each rectangle. Take one end and push it through the slit, pulling out out the other side to make a bowtie shape. Boil for a few minutes in water, then drain and rinse.

Whisk together the sauce ingredients, combining the starch and water separatelyl and then combining to the rest of the sauce.

Slice the cloves of garlic. Slice the onion into strips. Create longish sections of green onion.

Heat a nonstick pan over medium heat and add the oil. Sautee the ginger until fragrant, then add the garlic and the desired amount of dried chiles. The chile(s) will want to burn quickly, so toss frequently or lower the heat.

Once the garlic turns slightly golden, add the onion and green onion. Sautee the ingredients for a moment, then add the konnyaku and continue to toss for about 2 minutes. Allow the konnyaku to sizzle to cook it.

Pour in the sauce and toss until sauce has thickened. Taste and season accordingly. Fold in cashews and serve over rice.