1 cup (8 oz) cooked taro root
1 5-oz. can tuna packed in spring water, pressed to remove all the water
1 scallion, cleaned, with ends removed, and finely chopped
1/2 tsp black pepper or lemon pepper
1/4 tsp Chinese five-spice powder
6 tbsp grated Parmesan cheese
2 tsp cooking oil
5 - 6 shrimp
About 7-8 oz. of frozen broccoli and cauliflower pieces
About 5-6 mushrooms
1/2 of a 10-3/4 oz. cream of mushroom soup
1/4 cup water
Chopped parsley as garnish (optional)
Wash and remove stems from mushrooms and cut each one into four pieces.
Put cut mushrooms in a bowl and cook in microwave oven for around two minutes. Drain.
Put frozen broccoli and cauliflower pieces on a plate and cook in microwave oven for five minutes. Drain.
Remove shells from shrimp. Wash and pat dry shrimp. Season with black pepper. Arrange shrimp in one layer on a plate. Cook in microwave oven for one minute. Take out and turn shrimp. Cook for another minute.
Heat soup and water in a saucepan over medium heat. Stir until well mixed. Add all the above ingredients and cook until cooked through.
Add more black pepper and chopped parsley as garnish (optional).