In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Then, add ¼ cup of reduced-sodium soy sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of sugar or honey, and 1 teaspoon of freshly grated ginger. Mix everything thoroughly and set aside.

Heat 1 tablespoon of sesame oil and 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the frozen potstickers to the pan and fry them until they are golden brown, about 3–4 minutes. Carefully pour in ¼ cup of water, cover the skillet, and steam for another 3–4 minutes.

In the same skillet, add a little more oil if needed, then toss in 1 chopped onion and 8 ounces of sliced white button mushrooms. Sauté these ingredients over medium heat for about 3–4 minutes until the onions become translucent and the mushrooms start to brown.

Next, add 2 cups of broccoli florets to the skillet. Stir-fry for about 3–4 minutes, allowing the broccoli to soften while retaining its color. Remove the broccoli, placing it alongside the potstickers.

In the same skillet, add 1 cup of sliced carrots and 1 cup of green beans. Stir-fry for another 3–4 minutes.

Now, return the potstickers, mushrooms, broccoli, and other vegetables to the skillet. Pour the prepared sauce over the mix and stir well. Cook for an additional 2–3 minutes until the sauce thickens.