Prepare the Sauce: In a medium bowl, whisk together 2 tablespoons of cornstarch and 1/4 cup of cold water until smooth. Then, mix in 1/4 cup of soy sauce, 2 tablespoons of rice wine vinegar, and 1 tablespoon of sugar or honey. Grate in 1 tablespoon of fresh ginger and combine until well blended.

Slice Vegetables: Chop your vegetables into uniform, bite-sized pieces. Finely slice 1 cup of broccoli florets, shred 1 medium carrot, and chop 1/2 cup of white button mushrooms and 1/2 cup of green beans. Dice 1/2 an onion.

Cook Potstickers: Heat a large skillet over medium-high heat, adding 1 tablespoon each of sesame oil and extra virgin olive oil. Add the frozen potstickers and brown them for 3-4 minutes. Pour in 1/4 cup of water, cover the skillet, and steam for an additional 3-4 minutes until heated through.

Sauté Vegetables: Remove the potstickers and set aside. In the same skillet, add the diced onion and mushrooms, sauté for 3-4 minutes, then add broccoli for another 3-4 minutes. Finally, toss in the green beans and carrots, cooking for about 1-2 minutes.

Combine Ingredients: Add the cooked potstickers back to the skillet. Drizzle the sauce over everything and toss to combine. Cook for an additional 2-3 minutes until the sauce thickens and coats the potstickers and veggies.

Serve: Remove from heat and garnish with sesame seeds and sliced green onions. Enjoy on its own or with jasmine rice or quinoa.