Lauri Sturdivant is interested in how our friends and families gather around a table sharing meals and telling stories. In this column she shares recipes and stories from people in Siskiyou County, and restaurant reviews from her travels. Read full interviews, find recipes and reviews at TheBillPlate.com. If you’re interested in sponsoring this column in the Mt. Shasta Area Newspapers and the Siskiyou Daily News, call (530) 842-5777 or (530) 926-5214.

Ming’s Chinese Restaurant in Yreka was open for Christmas, and with my grandchildren away for the holidays we decided we’d rather eat out than spend all that time in the kitchen making mounds of food for just us, so we went to Ming’s for dinner.

We started with pot stickers ($7.95). Six hot steamy crisp plump dumplings were beautifully presented on a bed of shredded cabbage. The thin Wonton wrappers were filled with a rich warm mixture of pork. The sauce is mild rice wine vinegar, soy sauce with just a hint of heat.

Chicken Chao Mien ($10.95) included plenty of crunchy celery, onions, snow peas and carrots that were julienne sliced and tossed with mung beans and pan-fried noodles ($1.00 extra). The chicken is not breaded and the clear sauce has a delicate flavor that showcases the vegetables.

My daughter ordered the honey pecan prawns ($15.95). Toasted nutty pecans are mixed with breaded prawns and broccoli that retained its bright color and freshness tossed in a sweet honey sauce. It is served with a bowl of white rice. I find this dish a bit too sweet for me, but my family loves it.

Mongolian beef ($11.95) was the next dish that landed on our table. Our friend wanted the lush sweet and spicy ginger and garlic sauce covering thinly sliced beef with green onions and serve with rice.

Ming’s offers foods in the styles of Mandarin, Cantonese, Szechwan and Peking. They also have a Mongolian Lamb on their menu as one of their house specials. Cantonese cuisine comes from the southern region of China where seafood and rice are readily available. The sauces are milder relying on the freshness of the ingredients to make the dish. Szechwan is best known for the spicy dishes of beef. Wheat is used more that rice because it grows in the colder northern region of China. Peking style food comes from Beijing. traditionally uses only the finest ingredients with strong flavors of roots and vegetables, such as garlic, ginger and cilantro. The best-known dish is Peking duck which is air-dried and then basted in soy sauce and syrups before roasting.

Our meal came with a cup of egg flower soup that is a soft and delicate. We all ordered Tsingtao, a Chinese beer, from their selection of Asian beers. We walked out in to the brisk sunshine day with our appetites satisfied, with leftovers and no dishes to wash.

Ming’s is located at 210 W. Miner St., Yreka. Eat in or take out Monday through Saturday for lunch and dinner. Call for hours (530)842-3888. Ming’s asks you to pay once you’ve ordered your food due to too many people who have dined and dashed.