In a bowl, whisk together 1 tablespoon of cold water and 1 tablespoon of cornstarch until smooth to create a slurry. Then, combine this mixture with ¼ cup of reduced-sodium soy sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of sugar or honey, and 1 teaspoon of grated fresh ginger. Set this sauce aside.

Wash and chop your vegetables. Thinly slice 1 medium carrot, chop 1 cup of white button mushrooms and 1 small onion. Cut 1 cup of broccoli into small florets and slice 1 cup of green beans into thirds.

Heat a large skillet over medium-high heat, adding 1 tablespoon each of extra virgin olive oil and sesame oil. Carefully add the frozen potstickers directly to the skillet without thawing. Fry the potstickers for about 3-4 minutes until they are golden brown on the bottom.

Carefully pour in ½ cup of water to the skillet and cover it with a lid. Allow the potstickers to steam for an additional 3-4 minutes.

Remove the steamed potstickers from the skillet and set them aside. In the same skillet, add the mushrooms and onion. Sauté for about 3-4 minutes until the mushrooms are browned and tender.

Add the broccoli florets to the skillet first. Sauté for about 3-4 minutes until they turn vibrant green and tender. Next, add the green beans and sliced carrot, continuing to stir-fry for another 2-3 minutes.

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