In a small bowl, whisk together 1/4 cup of cold water and 1 tablespoon of cornstarch to create a smooth slurry. Add soy sauce, vinegar, sugar, and ginger. Set aside.

Wash and slice vegetables: thinly slice carrot, and chop mushrooms, broccoli, and green beans. Set aside.

Heat oil in a skillet over medium-high heat. Add potstickers in a single layer, cooking for 3–4 minutes until golden-brown. Add water, cover, and steam for 3–4 minutes until cooked. Remove and set aside.

In the same skillet, add mushrooms and onion. Sauté for 3–4 minutes until browned and translucent. Transfer to plate with potstickers.

Add sesame oil and broccoli to the skillet. Stir-fry for 3–4 minutes until bright green and tender-crisp. Set aside.

Add more olive oil, stir-fry carrots and green beans for 3–4 minutes until tender-crisp. Combine with other veggies.

Return all cooked veggies and potstickers to skillet. Pour sauce over stir fry, gently toss to coat. Cook for 2–3 minutes until sauce thickens. Garnish with sesame seeds and green onions.