Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "19d68738d6df464f838f9eda42e04186",
    "updated": "2025-05-19T20:12:35.921Z",
    "title": "Buddhist Casserole",
    "subtitle": "My version of a traditional Buddhist dish.",
    "description": "This recipe is my version of a well-known Buddhist dish. While the original calls for several uncommon dried Chinese vegetables, I use fresh vegetables that are easy to find. I like to include a bit of coriander, which is not traditionally used in Buddhist cuisine. This hearty casserole works well during both summer and winter. I prefer cooking it in a Chinese clay pot, though a good, small cast-iron pot will also do. Be careful not to overcook the vegetables. The casserole can be prepared ahead of time and gently reheated. It pairs wonderfully with rice, noodles, or fresh bread.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh beancurd",
          "broccoli",
          "chinese leaves or white cabbage",
          "small courgettes",
          "red pepper (about 1), sliced",
          "mangetout, washed and trimmed",
          "groundnut or vegetable oil",
          "chicken stock or water",
          "light soy sauce",
          "hoisin sauce",
          "whole yellow bean sauce",
          "finely chopped fresh coriander",
          "salt and black pepper",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Cut the beancurd into 2.5cm (1in) cubes and drain them on kitchen paper.",
      "Prepare all the vegetables.",
      "Separate the broccoli heads into small florets.",
      "Peel and slice the broccoli stems.",
      "Cut the Chinese leaves or cabbage into 2.5cm (1in) pieces.",
      "Slice the courgettes into 0.5cm thick rounds or roll-cut them.",
      "Thinly slice the red pepper.",
      "Leave the mangetout whole, trimming the ends.",
      "Heat a wok over high heat until very hot and add the oil. Alternatively, heat the oil in a deep-fat fryer.",
      "When the oil is hot and beginning to smoke slightly, deep-fry the beancurd cubes in two batches.",
      "Drain each batch on kitchen paper.",
      "Place the chicken stock or water, soy sauce, hoisin sauce, and whole yellow bean sauce into a large cast-iron enamel pot or Chinese clay pot and bring to a boil.",
      "Add the broccoli and stir in the Chinese leaves or cabbage.",
      "Boil for 2 minutes.",
      "Add the courgettes and red pepper, cooking for another 2 minutes.",
      "Finally, add the mangetout and beancurd cubes.",
      "Cook for 1 more minute, then stir in the fresh coriander, 1 teaspoon salt, and ½ teaspoon black pepper.",
      "Stir in the sesame oil and the casserole is ready to serve.",
      "To reheat, warm gently over very low heat until the vegetables are heated through."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]