Begin by heating 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat for about 2 minutes until it shimmers.

Add the frozen potstickers, allowing them to sear. Cook for 5-7 minutes, turning occasionally until golden brown and crispy on all sides. Remove them from the skillet and set aside.

In the same skillet, reduce the heat slightly and add the remaining tablespoon of vegetable oil. Let it heat for about 30 seconds before adding the minced garlic and ginger. Sauté these fragrant ingredients for about 30 seconds.

Next, toss in the sliced bell pepper, snow peas, broccoli florets, and julienned carrot. Sauté the vegetables for 4-5 minutes, stirring occasionally.

While the vegetables are sautéing, mix together the soy sauce, rice vinegar, and sesame oil in a small bowl. Stir well until evenly combined.

Return the crispy potstickers to the skillet with the sautéed vegetables. Pour the prepared soy sauce mixture over the top, ensuring that everything is well-coated.

Stir gently for about 2 minutes, allowing the sauce to simmer and meld the flavors together.

To finish your dish, sprinkle sesame seeds and chopped green onions on top for added texture. Serve warm and enjoy!