In a mixing bowl, whisk together 2 tablespoons of cold water and 1 tablespoon of cornstarch until smooth. Then, stir in ¼ cup of reduced-sodium soy sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of sugar, and 1 teaspoon of grated fresh ginger. Set the sauce aside.

Take 1 cup each of broccoli florets, sliced mushrooms, and trimmed green beans, and 1 shredded carrot. Chop ½ an onion into thin slices. Aim for uniform sizes to ensure even cooking.

Heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the frozen potstickers and cook for 4–5 minutes until golden brown. Then, add ¼ cup of water, cover the skillet, and steam for 5 more minutes.

Remove the potstickers and set aside. In the same skillet, sauté the onions and mushrooms for 2–3 minutes. Then add broccoli, green beans, and carrots, cooking for another 3–4 minutes until vibrant.

Return the potstickers to the skillet with vegetables, pour the prepared sauce over everything, and cook for 2–3 minutes until the sauce thickens.

Serve the Potsticker Stir Fry in bowls, garnishing with sesame seeds and chopped green onions. Pair with jasmine rice or quinoa.