Make the Sauce: In a small bowl, mix 1 tbsp cold water with 1 tbsp cornstarch to make a slurry. Whisk in soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Set aside.

Prep the Veggies: Slice carrot on a bias, mushrooms and green beans into thirds, dice the onion, and break broccoli into small florets.

Cook the Potstickers: Heat sesame and olive oil in a skillet over medium-high heat. Place frozen potstickers in a single layer and cook until bottoms are golden, 3–4 minutes. Add 2 tbsp water, cover, and steam for 3–4 more minutes. Remove from skillet.

Sauté Mushrooms & Onion: In the same skillet, add a bit more olive oil and cook mushrooms and onion for 3–4 minutes. Remove and set aside.

Cook the Broccoli: Add 1 tsp sesame oil to skillet and cook broccoli for 3–4 minutes until tender-crisp. Remove and set aside.

Sauté Carrots & Green Beans: Add olive oil and cook sliced carrots and green beans for 3–4 minutes. Add all cooked veggies back into the skillet and stir.

Combine Everything: Add potstickers back in. Pour in the sauce and toss gently to coat. Let cook 2–3 minutes until sauce thickens.

Serve: Garnish with sesame seeds and green onions. Enjoy with rice or on its own!