Directions:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat vegetable oil in a large skillet. Cook and stir celery and onion in hot oil until soft, 5 to 7 minutes. Pour white wine over the celery mixture; add ginger and garlic and toss to mix. Stir beet greens and stems, soy sauce, sesame oil, and fish sauce into the celery mixture; simmer together about 5 minutes. Add drained spaghetti to the skillet; toss to coat with the sauce. Cover the skillet and continue cooking until the beet greens are tender, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.36 Kcal (525 kJ) | ||
| Calories from fat | 62.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 11% | |
|---|---|---|---|
| Sodium | 664.24mg | 28% | |
| Potassium | 242.78mg | 5% | |
| Total Carbs | 12.24g | 4% | |
| Sugars | 3.73g | 15% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 3.1g | 6% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.6mg | 4% | |
| Calcium | 29.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 110.13 Kcal (461 kJ) | ||
| Calories from fat | 55.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 11% | |
|---|---|---|---|
| Sodium | 583.56mg | 28% | |
| Potassium | 213.29mg | 5% | |
| Total Carbs | 10.76g | 4% | |
| Sugars | 3.28g | 15% | |
| Dietary Fiber | 1.89g | 9% | |
| Protein | 2.72g | 6% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 0.6mg | 4% | |
| Calcium | 26.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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