In a small bowl, whisk together 2 tablespoons of cold water and 1 tablespoon of cornstarch until smooth. Add 3 tablespoons of soy sauce, 1 tablespoon of rice wine vinegar, 1 teaspoon of sugar or honey, and 1 teaspoon of grated fresh ginger. Set this sauce aside to thicken.

Chop your vegetables into uniform, bite-sized pieces: dice ½ cup of broccoli florets, slice 1 carrot, chop ½ cup of white button mushrooms, cut ½ cup of green beans, and chop ¼ of a medium onion.

In a large skillet over medium heat, add 1 tablespoon each of sesame oil and extra virgin olive oil. Once hot, carefully add frozen potstickers in a single layer and cook for about 3–4 minutes until golden brown on the bottoms. Add ½ cup of water and cover to steam for an additional 3–4 minutes, then set potstickers aside.

In the same skillet, sauté chopped onion and mushrooms for 3–4 minutes until tender and fragrant. Add broccoli and cook for 2 minutes, then toss in green beans and carrots. Stir-fry for an additional 3–4 minutes.

Return the cooked potstickers to the skillet with sautéed vegetables. Drizzle the sauce over the mix and gently stir for 2–3 minutes to thicken and coat all ingredients.

Remove from heat, transfer to plates, and garnish with sesame seeds and green onions. Serve immediately alongside fluffy jasmine rice or quinoa.