Prepare the Sauce: In a small mixing bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of cold water until smooth. Then, add in ¼ cup of reduced-sodium soy sauce, ¼ cup of rice wine vinegar, 1 tablespoon of sugar (or honey), and 1 teaspoon of grated fresh ginger. Set the sauce aside.

Prep Vegetables: Slice 1 large carrot thinly and chop 4–5 white button mushrooms, 1 cup of broccoli florets, and ¼ cup of onion into small pieces. Cut 20 green beans into thirds.

Cook Potstickers: Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of sesame oil in a large skillet over medium heat. Add 10–12 frozen potstickers and fry for 3–4 minutes until golden brown. Pour in ¼ cup of water, cover, and let steam for an additional 3–4 minutes until cooked through. Remove and set aside.

Sauté Mushrooms and Onions: In the same skillet, add the chopped onions and sliced mushrooms. Cook over medium heat for 3–4 minutes until browned and translucent.

Cook Broccoli: Add the chopped broccoli florets and 1 tablespoon of sesame oil, sauté for 3–4 minutes until bright green and just tender.

Sauté Remaining Vegetables: Add 1 cup of green beans and the sliced carrot to the skillet. Sauté for 3–4 minutes until tender yet crisp.

Combine & Serve: Return the cooked potstickers to the skillet with sautéed vegetables. Pour the sauce over and stir to coat. Simmer for 2–3 minutes until the sauce thickens. Garnish with sesame seeds and chopped green onions before serving.