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": "05f08b82bb42456ba40d07aca4f42bf9",
    "updated": "2025-05-11T17:54:08.603Z",
    "title": "Hot & Sour Chinese Vegetables with Mung Bean Noodles",
    "subtitle": "These crispy tofu strips combined with crunchy vegetables in a tangy, sweet, and subtly spicy chili sauce will excite your taste buds. Served over tender mung bean noodles and garnished with nutty toasted sesame seeds, this dish is sure to have your guests asking for seconds.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "nests glass (mung bean) noodles",
          "sesame seeds",
          "groundnut oil",
          "firm tofu, cut into 1 x 5 cm strips",
          "onion, sliced",
          "carrot, sliced",
          "canned bamboo shoots, drained and sliced",
          "canned water chestnuts, drained and sliced",
          "red bell pepper, sliced",
          "spring onions (scallions), thinly sliced"
        ]
      },
      {
        "section": "For the hot sour sauce",
        "ingredients": [
          "rice wine",
          "dark soy sauce",
          "rice vinegar",
          "vegetable stock",
          "tomato purée",
          "chilli bean sauce",
          "white pepper",
          "sugar"
        ]
      }
    ],
    "instructions": [
      "Place the glass noodles in a large bowl, cover with boiling water, and let soak for 3-5 minutes.",
      "Once the noodles have softened, drain and set aside.",
      "Heat a dry wok over medium-low heat, ensuring it is completely dry by wiping with kitchen paper before starting.",
      "Add the sesame seeds and gently toast for 2-3 minutes, or until golden brown and fragrant.",
      "Transfer the toasted seeds to a plate and let them cool.",
      "Heat 1 tablespoon of the oil in the wok over medium heat, then fry the tofu strips for 2-3 minutes on each side until golden brown.",
      "The tofu should be crispy outside and tender inside.",
      "Drain the tofu on kitchen paper.",
      "Combine the hot and sour sauce ingredients in a saucepan.",
      "Bring the sauce to a boil, then reduce the heat and simmer until it reduces by one-third. Remove from heat and set aside.",
      "Heat the remaining tablespoon of oil in the wok over medium heat, add the onion, carrot, bamboo shoots, water chestnuts, and red pepper, stir-frying until tender, about 2-3 minutes.",
      "Add the tofu pieces and hot and sour sauce, mixing everything well.",
      "Place the noodles on a plate or in a bowl, then top with the tofu and vegetable mixture.",
      "Sprinkle with spring onions and toasted sesame seeds.",
      "Serve immediately and enjoy."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]