1. Prepare the Sauce: In a small bowl, whisk together the cold water and cornstarch to create a slurry. Add the soy sauce, rice wine vinegar, sugar (or honey), and grated ginger. Whisk until well combined and set aside.

2. Prepare the Vegetables: Slice the carrot thinly on a bias. Slice the mushrooms and green beans into thirds. Cut the broccoli into small florets. Dice the onion.

3. Cook the Potstickers: Heat the olive oil and sesame oil in a large skillet over medium-high heat. Add the frozen potstickers in a single layer and fry until the bottoms turn golden-brown, about 3-4 minutes. Add 2 tablespoon of water, cover the skillet, and cook for an additional 3-4 minutes. Remove the potstickers from the skillet and set aside.

4. Cook the Vegetables: In the same skillet, add 1 tablespoon of olive oil. Add the sliced mushrooms and diced onion. Cook until the mushrooms are browned, about 3-4 minutes. Remove from the skillet and set aside.

5. Cook the Broccoli: Add 1 teaspoon of sesame oil to the skillet. Add the broccoli florets and cook for 3-4 minutes until tender. Remove from the skillet and set aside.

6. Cook the Green Beans and Carrots: Add 1 tablespoon of olive oil to the skillet. Add the sliced green beans and carrots. Cook for 3-4 minutes until the vegetables are tender but still crisp. Add the cooked broccoli, mushrooms, and onions back into the skillet. Stir to combine.

7. Combine and Serve: Add the cooked potstickers to the skillet. Pour the prepared sauce over the mixture. Stir gently to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens. Transfer the Potsticker Stir Fry to a serving dish and garnish with sesame seeds and sliced green onions. Serve with rice for a complete meal.