Cut the long beans into 3 to 4 cm lengths.
Soak the basella in water and clean the leaves.
Preheat a wok or pan on high flame. Once it is hot, add the long beans without any oil. Add 2 tablespoons of salt and 1 ½ cups of water. Mix the beans with the salt and water, and maintain the high flame. Cover the wok for 5 minutes.
Remove the lid from the wok and continue stirring the beans. The goal is to let the water evaporate from the wok. Keep checking the texture of the beans, the level of water-salt, and make adjustments as needed. Do not cover the wok again.
Once you feel that the beans are crunchy enough, remove them from the flame and transfer them to a bowl. Drain any excess water.
In the same empty and dry wok over high flame, add some sesame oil and then gradually add small amounts of spinach. You will notice the color of the spinach changing slowly. At this point, add some salt. Remove the spinach when the color of all the spinach has changed. Repeat the process with the rest of the basella.
In the serving bowl, add the long beans, the basella, sprinkle sesame seeds, and add ½ tablespoon of lemon zest.
Enjoy a bowl full of different super nutritious green textures.
