Prepare the Sauce: In a small bowl, whisk together 2 tablespoons of cornstarch with ¼ cup of cold water until smooth. Then, mix in ¼ cup of reduced-sodium soy sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of sugar or honey, and 1 tablespoon of grated fresh ginger. Set the sauce aside to let it thicken while you focus on the delicious veggies.

Slice Vegetables: Chop the broccoli into bite-sized florets, and slice the carrots, mushrooms, green beans, and onion into uniformly sized pieces.

Cook Potstickers: Heat a large skillet over medium-high heat, adding 2 tablespoons of extra virgin olive oil along with 1 tablespoon of sesame oil. Add the frozen potstickers, letting them cook for 3-4 minutes until golden brown. Pour in ¼ cup of water, cover the skillet, and steam for an additional 3-4 minutes.

Cook Vegetables: After removing the potstickers, add the sliced onions and mushrooms, sautéing for 3-4 minutes until they begin to soften. Toss in broccoli and stir-fry for another 3-4 minutes. Finally, add the green beans and carrot, cooking until still crisp, about 3-4 minutes more.

Combine Ingredients: Return the potstickers to the skillet with the sautéed vegetables. Drizzle the prepared sauce and toss gently to coat everything. Cook for 2-3 minutes until the sauce thickens slightly.

Serve: Remove from heat and serve warm, garnished with toasted sesame seeds and chopped green onions. Pair with fluffy jasmine rice or quinoa.