In a small bowl, mix all sauce ingredients and set aside.

Slice the carrot thinly on a bias, mushrooms, green beans in thirds, and cut broccoli into small florets.

Heat 1 tablespoon of olive oil and 1 tablespoon of sesame oil in a skillet over medium heat.

Add frozen potstickers and fry until the bottoms turn brown, about 3-4 minutes.

Add 2 tablespoons of water, cover, and cook for 3-4 minutes.

Stir gently and cook uncovered until water evaporates and potstickers are cooked.

Remove from skillet and set aside.

In the same skillet, add another tablespoon of olive oil and sauté mushrooms and onions until brown, about 4-5 minutes.

Remove the mushrooms and onions from the skillet and set aside.

Add another tablespoon of sesame oil and then add broccoli; cook for 3-4 minutes.

Remove and set aside.

Add a bit more olive oil to the skillet, then cook green beans and carrots for 3-4 minutes.

Return the broccoli, mushrooms, onions, and potstickers to the skillet with the green beans and carrots.

Stir in the sauce and cook until it thickens, about 2 minutes.

Serve hot with rice, and garnish with sesame seeds and green onions for extra flair.