Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Place frozen potstickers in a single layer and cook for 2-3 minutes until golden brown and crispy on the bottom.

Add about 1/4 cup of water to the skillet, cover immediately, and steam for 5-7 minutes over medium heat until cooked through. Remove the lid, allow any remaining water to evaporate, and then transfer potstickers to a plate.

While potstickers steam, combine soy sauce, brown sugar, rice vinegar, Sriracha, and broth in a small bowl and whisk until the sugar dissolves. In a separate tiny bowl, mix cornstarch with 2 tablespoons of cold water to create a slurry.

Add the remaining 1 tablespoon of sesame oil to the empty skillet. Sauté minced garlic and grated ginger for 30 seconds until fragrant.

Add harder vegetables like broccoli and carrots and stir-fry for 3-4 minutes. Then, add softer vegetables like bell peppers and snap peas and continue to stir-fry for 2-3 minutes until all vegetables are crisp-tender.

Return cooked potstickers to the skillet with the vegetables. Whisk the prepared sauce again, then pour it over the potstickers and vegetables, bringing it to a gentle simmer.

Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats everything. Remove from heat and serve immediately, optionally garnished with rice, sesame seeds, green onions, or cilantro.