Whisk the soy sauce, sesame oil and 1 tbsp sunflower oil together with the lime juice, ginger, garlic, sugar and chilli. Set aside.
Rinse the greens, drain, and cut off any tough stems. Roll the leaves up tightly, and chop into fine shreds.
Heat the remaining oil in a wok (or frying pan) until it's smoking, then add the greens. Toss for a minute or two until they are just wilted.
Stir in the soy sauce mixture and sprinkle with the spring onions and sesame seeds.