Step 1: Prepare the Sauce

In a small bowl, whisk together the cold water and cornstarch to create a slurry. Then, add the soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Whisk the mixture until it’s well combined, and set it aside.

Step 2: Prepare the Vegetables

Slice the carrot thinly on a bias, slice the mushrooms and green beans into thirds, cut the broccoli into small florets, and dice the onion.

Step 3: Cook the Potstickers

Heat the olive oil and sesame oil in a large skillet over medium-high heat. Add the frozen potstickers in a single layer and fry them until the bottoms turn golden brown, about 3-4 minutes. Then, add 2 tablespoon of water, cover the skillet, and cook for an additional 3-4 minutes. Remove the potstickers from the skillet and set them aside.

Step 4: Cook the Vegetables

In the same skillet, add 1 tablespoon of olive oil. Sauté the sliced mushrooms and diced onion until the mushrooms are browned, about 3-4 minutes. Remove the mushroom-onion mixture from the skillet and set it aside.

Next, add 1 teaspoon of sesame oil to the skillet. Add the broccoli florets and cook for 3-4 minutes, until the broccoli is tender but still crisp.

Finally, add 1 tablespoon of olive oil to the skillet. Add the sliced green beans and carrots, and cook for 3-4 minutes, until the vegetables are tender but still have a bit of crunch. Return the cooked mushrooms, onions, and broccoli to the skillet, stirring to combine.

Step 5: Combine and Serve

Add the cooked potstickers to the skillet with the sautéed vegetables. Pour the prepared sauce over the mixture and stir gently to coat everything evenly. Cook for an additional 2-3 minutes, until the sauce thickens.

Transfer the Potsticker Stir Fry to a serving dish and garnish with sesame seeds and sliced green onions. Serve with a side of steamed rice for a complete and satisfying meal.