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

    [
  {
    "recipeCode": "ec5c287d0897404291f5e0a25657f2b9",
    "updated": "2025-04-23T23:40:20.621Z",
    "title": "Tofu Yaki Stir-Fry",
    "subtitle": null,
    "description": "This healthy and flavorful yakisoba-inspired stir-fry is packed with nutrients.  Bean sprouts offer a boost of protein, vitamin C, and folic acid, along with a pleasant crunch. Sesame seeds provide calcium, manganese, magnesium, and zinc.  Use a store-bought hoisin sauce or create your own for a personalized touch. For a gluten-free option, substitute tamari for soy sauce.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm tofu",
          "piece fresh ginger",
          "garlic cloves",
          "fresh green chilli",
          "spring onions",
          "shiitake mushrooms",
          "red pepper",
          "carrot",
          "vegan noodles (we use wholewheat)",
          "rapeseed oil",
          "sesame oil",
          "maple syrup",
          "hoisin sauce",
          "soy sauce",
          "beansprouts",
          "sesame seeds (black/white/mixed)",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Prepare the ingredients: Press the tofu using a tofu press or by placing it between two clean tea towels with a weight on top for 10 minutes to remove excess water. Peel and finely julienne the ginger. Peel and thinly slice the garlic. Remove the stem and seeds from the chili and thinly slice it. Thinly slice the spring onions. Roughly chop the shiitake mushrooms. Halve, core, and thinly slice the red pepper. Peel the carrot and create ribbons using a vegetable peeler.",
      "Prepare the noodles: Cook the noodles according to the package directions.",
      "Begin the stir-fry: Heat the rapeseed oil in a wok over medium heat. Add the ginger, garlic, chili, and most of the spring onions. Cook and stir for 1 minute until fragrant. Add the sesame oil and maple syrup, stirring for 30 seconds. Crumble the pressed tofu into the wok and allow it to brown slightly before stirring for 2-3 minutes. Incorporate the shiitake mushrooms, red pepper, and hoisin sauce, stirring for another 2-3 minutes.",
      "Complete the stir-fry and serve: Add the carrot to the wok and cook for 1 minute. Add the drained noodles and soy sauce, tossing to combine. Cook and stir for 2 minutes. Add the bean sprouts and stir for 1 minute. Season with salt and pepper to taste. Serve the noodles in bowls, garnished with the remaining spring onions and sesame seeds."
    ],
    "notes_ingredients": "For a gluten-free version, use tamari instead of soy sauce.",
    "notes_instructions": null
  }
]