Beet Greens and Noodles

1 (8 ounce) package spaghetti

1 tablespoon vegetable oil

2 stalks celery, diced

1 onion, diced

2 tablespoons white wine

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

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.