Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "92d0ee29a8ea49db924a1eac445ab466",
    "updated": "2025-05-19T23:27:37.963Z",
    "title": "Stir-Fried Cucumbers with Spicy Flavor",
    "subtitle": null,
    "description": "It's surprising to see cucumbers often eaten raw, but in Chinese cuisine, they are rarely consumed this way. Unless pickled, cucumbers are typically cooked. We enjoy them best when they are fresh, tender, and full of juice during their season. This simple stir-fried cucumber recipe comes from western China and cooks very quickly once the ingredients are ready. The combination of chili and garlic perfectly complements the cool crunch of the cucumber. Once you start cooking cucumbers, you'll appreciate their wonderful transformation into a flavorful vegetable dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cucumbers (about 1½).",
          "salt and black pepper",
          "groundnut or vegetable oil",
          "finely chopped garlic",
          "black beans, rinsed and coarsely chopped",
          "finely chopped fresh ginger",
          "finely chopped spring onions",
          "chilli bean sauce",
          "sugar",
          "water",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Peel the cucumbers, slice each in half lengthwise, and carefully remove the seeds using a teaspoon.",
      "Cut the cucumber halves into 2.5cm (1in) cubes.",
      "Sprinkle the cucumber pieces with 2 teaspoons of salt, toss to combine, then place them in a colander to drain for about 20 minutes.",
      "This process helps remove any excess moisture from the cucumbers.",
      "Once drained, rinse the cucumber cubes under water and pat them dry with kitchen paper.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and when it starts to smoke slightly, add the garlic, black beans, ginger, and spring onions; stir-fry for about 30 seconds.",
      "Add the cucumber cubes, chilli bean sauce, sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Stir continuously for 30 seconds to coat the cucumbers evenly with the spices and seasonings.",
      "Pour in the water and continue stir-frying over high heat for 3 to 4 minutes, until most of the water has evaporated and the cucumbers are cooked through.",
      "Finally, drizzle the sesame oil over the dish and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]