In a small bowl, whisk together cold water and cornstarch until smooth. Then, add the reduced-sodium soy sauce, rice wine vinegar, sugar or honey if desired, and freshly grated ginger. Mix until well-combined and set aside.

Thinly slice the carrots, mushrooms, green beans, and broccoli florets.

Heat a large skillet over medium-high heat and add both olive oil and sesame oil. Once the oils shimmer, add the frozen potstickers and cook for 3-4 minutes until golden brown.

Carefully add water to the skillet, cover, and cook for an additional 3-4 minutes, allowing the potstickers to steam before transferring them to a plate.

Return the skillet to medium-high heat and sauté the sliced mushrooms and onion together for 3-4 minutes, stirring occasionally, until golden.

Add the broccoli florets to the skillet with a teaspoon of sesame oil and cook for about 3-4 minutes.

Next, add the green beans and sliced carrots to the skillet, continuing to stir-fry for 3-4 minutes until crisp-tender.

Return the sautéed broccoli, mushrooms, and onion to the skillet, add the cooked potstickers and pour the sauce over. Stir to combine and cook for another 2-3 minutes.

Remove from heat and garnish with sesame seeds and sliced green onions. Serve warm with rice.