In a bowl, whisk together 2 tablespoons of cornstarch with ¼ cup of cold water until smooth. Mix in ¼ cup of reduced-sodium soy sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of sugar (or honey), and 1 teaspoon of grated fresh ginger. Set aside.

Heat a large skillet over medium-high heat and add 1 tablespoon each of olive oil and sesame oil. Lay the frozen potstickers in a single layer, frying for about 3-4 minutes until golden brown. Pour in ½ cup of water, cover with a lid, and let them steam for another 3-4 minutes until heated through. Remove and set aside.

In the same skillet, add another drizzle of olive oil and add sliced mushrooms and onions. Sauté for about 3-4 minutes until onions are soft and mushrooms are browned. Transfer to a bowl and set aside.

Add a teaspoon of sesame oil back into the skillet and include the broccoli florets. Stir-fry for about 3-4 minutes until vibrant green and tender but still crunchy. Set aside with the mushrooms and onions.

Add more oil to the skillet and toss in sliced carrots and green beans. Sauté for another 3-4 minutes until tender but crisp. Combine all pre-cooked vegetables back into the skillet, stirring to mix.

Return the potstickers to the skillet with the vegetables. Pour your prepared sauce over everything and gently stir to coat evenly. Let it simmer for about 2-3 minutes until the sauce thickens slightly. Serve hot, garnished with sesame seeds and sliced green onions.