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": "b6d1f705405f48b09e9ef28f320607d8",
    "updated": "2025-05-20T00:38:12.547Z",
    "title": "Deep-fried Green Beans",
    "subtitle": "This flavorful dish, featuring minced pork seasonings, originates from western China. While traditionally made with Chinese asparagus or long beans, runner beans are a suitable alternative.",
    "description": "Deep-fried Green Beans\nThis flavorful dish, featuring minced pork seasonings, has its origins in western China. Traditionally, Chinese asparagus or long beans are used, but runner beans work just as well. The beans are deep-fried to alter their texture, remaining green without being overcooked. Deep-frying makes them tender rather than crunchy. After frying, the beans are stir-fried with a blend of spices to produce a delicious dish. They have a slightly oily finish; if preferred, you can drain excess oil with kitchen paper before stir-frying. For optimal taste, serve immediately after cooking.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "groundnut or vegetable oil",
          "runner beans, trimmed and sliced if long, otherwise left whole",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "finely chopped spring onions, white part only",
          "chilli bean sauce",
          "whole yellow bean sauce",
          "shaoxing rice wine or dry sherry",
          "dark soy sauce",
          "sugar",
          "water",
          "chilli oil"
        ]
      }
    ],
    "instructions": [
      "Heat a wok or a large frying pan over high heat until very hot.",
      "Add the oil and, once it is hot and beginning to smoke slightly, deep-fry half of the beans until they develop slight wrinkles, about 3-4 minutes.",
      "Remove the beans and drain them well.",
      "Repeat the deep-frying process with the remaining beans.",
      "Transfer approximately 1 tablespoon of the frying oil to a clean wok or frying pan.",
      "Heat the wok or pan, add the garlic, ginger, and spring onions, and stir-fry for about 30 seconds.",
      "Add the remaining ingredients to the wok.",
      "Stir the mixture for 30 seconds, then incorporate the cooked, drained beans.",
      "Toss everything together until the beans are evenly coated with the spicy sauce.",
      "Serve immediately once the beans are heated through."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]