In a small bowl, whisk together 1 tablespoon of cold water and 1 tablespoon of cornstarch until smooth. Add 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. Stir until well combined and set aside.

Slice your vegetables: thinly slice 1 large carrot on the bias, 4–5 white button mushrooms, cut 20 green beans into thirds, prepare 1 cup of broccoli florets, and dice ¼ cup of onion.

Over medium-high heat, heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of sesame oil in a large skillet or wok. Add 10–12 frozen potstickers, frying them for about 3–4 minutes until golden brown on the bottom. Add ¼ cup of water, cover, and steam for an additional 3–4 minutes until heated through, then remove and set aside.

In the same skillet, add another splash of olive oil if needed, and toss in the sliced mushrooms and diced onions. Sauté for about 3–4 minutes until browned and tender. Transfer to a plate and set aside.

Add 1 tablespoon of sesame oil and throw in the broccoli florets. Sauté for about 3–4 minutes or until bright green and tender yet still crisp. Remove from the skillet and set aside.

Add another tablespoon of olive oil to the skillet, then toss in the sliced green beans and carrot. Sauté for about 3–4 minutes until crisp-tender. Return the mushrooms and broccoli to the skillet, stirring everything together.

Add the fried potstickers back to the skillet with the sautéed vegetables. Pour the prepared sauce over the top, gently stirring to coat everything evenly while allowing to cook for 2–3 minutes, until the sauce thickens. Serve warm, garnished with sesame seeds and green onions.