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": "44e7f749c719416592108d819fbd846f",
    "updated": "2025-05-19T21:29:04.878Z",
    "title": "Shanghai Vegetable Rice",
    "subtitle": "A traditional Shanghai dish combining Shanghai bok choy, rice, and mushrooms.",
    "description": "A beloved traditional Shanghai dish featuring tender Shanghai bok choy combined with rice and mushrooms. This variety of bok choy is harvested young, offering a delicate texture and intense flavor that complements the mild rice and earthy mushrooms perfectly. A truly comforting homemade meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long grain white rice",
          "chinese dried mushrooms",
          "shanghai bok choy or ordinary bok choy",
          "groundnut or vegetable oil",
          "finely chopped spring onions",
          "finely chopped garlic",
          "sesame oil",
          "salt and black pepper",
          "water"
        ]
      }
    ],
    "instructions": [
      "Place the rice in a large bowl and rinse it several times with fresh water until the water runs clear.",
      "Soak the mushrooms in warm water for 20 minutes, then drain and gently squeeze out excess moisture.",
      "Remove and discard the stems, then roughly chop the mushroom caps.",
      "Wash the bok choy and chop it coarsely.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil; when it begins to smoke lightly, stir-fry the spring onions and garlic for about 10 seconds.",
      "Add the mushrooms, bok choy, sesame oil, 2 teaspoons of salt, and ½ teaspoon of black pepper. Continue stir-frying for 2 minutes, or until the bok choy starts to wilt slightly.",
      "Remove from heat and set aside.",
      "Drain the rice and transfer it to a heavy pan with the water; bring to a boil.",
      "Keep boiling until most of the surface liquid evaporates, approximately 15 minutes, until the rice surface shows small indentations like a pitted crater.",
      "Add the entire contents of the wok, including the liquid, and stir well to combine.",
      "Cover the pan with a tight-fitting lid, reduce the heat to the lowest setting, and let the rice and vegetables cook undisturbed for 25 minutes.",
      "The rice will become slightly overcooked and soft, which is the desired texture.",
      "Transfer to a serving platter and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Some cooks prefer to cook the vegetables and rice together from the start, while others partially cook the rice first before mixing in the vegetables. The latter method tends to produce a more flavorful result."
  }
]