Prepare the Sauce: In a small bowl, whisk together 2 tablespoons of cold water and 1 tablespoon of cornstarch until smooth. Mix in ¼ cup of soy sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of sugar or honey, and 1 tablespoon of grated ginger.

Slice Vegetables: Cut all vegetables into even, bite-sized pieces. Chop 1 cup of broccoli florets, 1 cup of sliced carrots, 1 cup of mushrooms, and 1 cup of green beans with half a sliced onion.

Cook Potstickers: In a large skillet, heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of sesame oil over medium-high heat. Add frozen potstickers and sauté for 3-4 minutes until golden. Pour in ¼ cup of water, cover, and steam for another 3-4 minutes.

Sauté Vegetables: Remove potstickers and set aside. In the same skillet, sauté the sliced onion and mushrooms for 3-4 minutes. Add broccoli and stir-fry for another 3-4 minutes, then add green beans and carrots, cooking an additional 3-4 minutes.

Combine: Return the cooked potstickers to the skillet. Drizzle the sauce over the dish, tossing to combine. Cook for an extra 2-3 minutes until the sauce thickens and coats the stir fry.

Serve: Transfer the stir-fry to a serving plate and garnish with sesame seeds and green onions. Serve with rice or quinoa.