In a medium bowl, whisk together 2 tablespoons of cornstarch with ½ cup of cold water until smooth. Add soy sauce, rice wine vinegar, sugar or honey, and grated ginger. Set aside.

Slice mushrooms and onions thinly, cut carrots into matchsticks, trim green beans, and separate broccoli into small florets.

In a large skillet or wok, heat 1 tablespoon of olive oil and 1 teaspoon of sesame oil over medium-high heat until shimmering.

Arrange frozen potstickers in a single layer in the skillet. Sauté for 3-4 minutes until golden brown on the bottom, then add ¼ cup of water, cover, and steam for another 3-4 minutes.

Transfer potstickers to a plate and add sliced mushrooms and onions to the skillet. Stir-fry for 3-4 minutes until onions are translucent.

Add broccoli and carrots to the skillet, stir-fry for another 3-4 minutes until broccoli is tender. Toss in green beans and stir until just tender.

Return the potstickers to the skillet. Pour sauce over the mixture, tossing gently to coat and cook for 2-3 minutes until sauce thickens.

Remove from heat and transfer to a serving dish. Garnish with sesame seeds and sliced green onions before serving warm.