I reused it again. I just can’t get enough of my Sesame Shortrib sauce that I routinely find myself saving it for future dishes. This time there weren’t any meat pieces left so I sauteed some portabella mushrooms in onions and soy sauce to give a meaty consistency and put it on top of vermicelli before drizzling the reheated leftover sauce. The Vietnamese Pickled Daikon and Carrots broke the richness perfectly as well.