In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

Add the shredded carrots, chopped cabbage, and diced bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender.

Add the frozen potstickers to the skillet and cook for another 5 minutes, stirring occasionally, until they are heated through and slightly crispy.

Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Pour in the soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Toss everything together to combine and heat through for another 2 minutes.

Remove from heat and garnish with sliced green onions and sesame seeds before serving.