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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A great recipe using beet greens and stems. I usually use Farkay® noodles from the Asian section of the supermarket, but a Japanese Somen noodle or even a spaghetti noodle would work well too. Ingredients:
1 (8 ounce) package spaghetti |
1 tablespoon vegetable oil |
2 stalks celery, diced |
1 onion, diced |
2 tablespoons white wine (optional) |
1 (1 inch) piece fresh ginger, peeled and grated |
2 cloves garlic, minced |
1 bunch beet greens and stems, chopped |
2 tablespoons soy sauce |
1 tablespoon sesame oil |
1 teaspoon fish sauce |
Directions:
1. 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.
2. 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.
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