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": "d2031dbd1aaa446a8658a8558892448c",
    "updated": "2025-05-18T02:26:45.146Z",
    "title": "Stir-Fried Bok Choy and Rice",
    "subtitle": "",
    "description": "This recipe offers a simple way to stir-fry bok choy with a delicious sweet-savory glaze. Baby bok choy, which is becoming more widely available outside Asian markets, is preferred here for its lighter texture and sweeter, tender leaves. One small head fits comfortably in the palm of your hand. Instructions are provided for both baby and mature bok choy. This dish pairs well with rice, greens, and dumplings for a satisfying meal. For added freshness and crunch, consider garnishing with sliced cucumbers, radishes (fresh or quick-pickled), or shredded leafy greens like romaine or butter lettuce.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "bok choy (4 to 6 heads baby bok choy or mature head).",
          "scallions, white and green parts, trimmed",
          "plus 10 ml soy sauce, plus more for serving",
          "water",
          "cornstarch or arrowroot powder",
          "minced garlic",
          "grated ginger",
          "scant teaspoons toasted sesame oil",
          "brown sugar",
          "red pepper flakes",
          "neutral-tasting oil",
          "freshly cooked rice or mixed grains",
          "assembled dumplings, fresh or frozen",
          "chili oil, for serving (optional)."
        ]
      }
    ],
    "instructions": [
      "If using baby bok choy, quarter each head lengthwise through the stem. For mature bok choy, separate the leaves from the stalks, cut the stalks into 1½-inch pieces, and halve the leaves lengthwise.",
      "Slice the scallions into 2-inch segments. If the scallions are thicker than a pencil, slice them lengthwise in half.",
      "In a bowl, whisk together the soy sauce, water, cornstarch, garlic, ginger, sesame oil, brown sugar, and red pepper flakes until the mixture is smooth and the cornstarch is fully dissolved.",
      "Heat a wide skillet over medium-high heat and add the neutral-tasting oil. Depending on your pan size, you may need to cook the bok choy in two batches, adding half of the soy sauce mixture during each batch.",
      "For baby bok choy, once the oil is hot and shimmering, add all the bok choy at once. Stir frequently while cooking until the leaves soften and begin to brown, about 2 to 4 minutes. Add the scallions and cook for another 2 minutes until they become limp.",
      "For mature bok choy, once the oil is shimmering, add the stalks and cook for about 5 minutes, tossing occasionally until they are fork-tender. Add the scallions and cook for about 2 minutes until they soften, then stir in the leaves.",
      "Clear a space in the center of the pan and pour in the soy sauce mixture to let it caramelize slightly. Stir the vegetables into the sauce and cook for 1 to 3 more minutes until the sauce thickens. Remove from heat.",
      "Prepare the dumplings according to their specific instructions.",
      "Divide the rice evenly among four bowls. Using tongs, place the bok choy on one side of the rice and arrange 6 dumplings on the other side. Drizzle any remaining sauce from the skillet over each serving and offer extra soy sauce or chili oil if desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]