Nijmegen autumn recipe

We interrupt our series on the summer of rowth for a brief recipe.

Rowth's autumn stir-fry

Equipment: Electric stove, flat bottomed non-stick wok
Ingredients: 1 onion, garlic, ginger, fresh shitake, carrot, tofu, pine nuts, soy sauce, lime.
Serves 2

Accompaniment suggestions: beer, white rice, salad green, pumpkin (I had some stew-like pumpkin soup but some roast dutch pumpkin would be good too - these are very orange with bright orange skin and round - I think they might be called Chestnut pumpkin)

Instructions:
Chop the bottom half of the shitake stems off. Dice the onion. Chop the ginger and garlic as small as you can be bothered. Chop the carrot lengthways then the other ways, then slice thinly lengthways.
Chop tofu into 2cm cubes and fry in a tablespoon of oil until brown on two sides. Remove. Fry onion for a while in the remaining oil. Fry it a a bit hotter than you would for a European dish. Stir and fry for about 5 minutes. Then add the garlic, ginger, carrot and mushrooms. Stir intermittently and pat into a lump after stirring so it keeps its moisture.
Grill pinenuts in frying pan slowly while doing this.
When the mushroom has shrunk to about half it's size and seems somewhat slimly it should be done.
Remove from heat and mix in fried tofu and pine nuts.
Put on plate with accompaniments. Squeeze lime juice on veges and use soy sauce.

Sesame oil would probably be nice too if you have it.
Guaranteed to remove winter chills.
No photos, sorry - I already ate it.