In a small bowl, whisk together the rice vinegar (or Chinese black vinegar), soy sauce, water, cornstarch, granulated sugar, and sesame oil.

Set aside for later use.

Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat.

Add the frozen potstickers in a single layer.

Cook for 2-3 minutes, undisturbed, until the bottoms are golden brown and crispy.

Add ¼ cup of water to the pan, cover immediately, and let the potstickers steam for another 3-4 minutes, or until the water evaporates and the potstickers are cooked through.

Transfer the potstickers to a plate and set aside.

In the same skillet, add the remaining 2 teaspoons of vegetable oil over medium-high heat. Add the sliced mushrooms and a pinch of kosher salt.

Cook for 3-4 minutes until they start to soften and brown.

Add the asparagus and carrots to the skillet.

Stir-fry for an additional 3-4 minutes, until the vegetables are crisp-tender but still vibrant.

Add the chopped fresh ginger and cook for another minute until fragrant.

Return the cooked potstickers to the skillet with the stir-fried vegetables.

Pour the prepared sauce over the potstickers and vegetables, stirring gently to coat everything evenly.

Cook for another 1-2 minutes, allowing the sauce to thicken slightly and cling to the ingredients.

Remove from heat and garnish with thinly sliced scallions.

Serve immediately, either on its own or with steamed rice for a more filling meal.