In a small bowl, whisk together 2 tablespoons of cold water and 1 tablespoon of cornstarch until smooth. Stir in ¼ cup of soy sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of sugar, and 1 teaspoon of grated fresh ginger. Set aside.

Dice ½ cup of broccoli florets, slice 1 carrot thinly, and chop ½ cup of white button mushrooms and ½ cup of green beans. Also, dice ½ cup of onion.

In a large skillet over medium heat, combine 1 tablespoon each of sesame oil and olive oil. Add 10-12 frozen potstickers and sauté for 4-5 minutes until golden brown. Pour in ¼ cup of water, cover, and steam for 5-6 minutes until heated through. Transfer to a plate.

In the same skillet, add more olive oil if needed, then add sliced onion and mushrooms. Stir-fry for 2-3 minutes until they soften. Add broccoli, green beans, and carrots, and stir-fry for another 4-5 minutes.

Return the cooked potstickers to the skillet, pour the prepared sauce over them, and gently toss together. Cook for an additional 2-3 minutes until the sauce thickens and coats the potstickers and veggies.

Garnish with toasted sesame seeds and thinly sliced green onions. Serve with jasmine rice or quinoa.