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": "c73861d144dd4a5d9e15a2e1fab10776",
    "updated": "2025-04-23T22:16:01.438Z",
    "title": "Spicy Tempeh Stir-Fry",
    "subtitle": null,
    "description": "Tempeh, a versatile plant-based protein source, often gets overlooked.  Rich in both fiber and protein due to its fermented soybeans and whole grains, tempeh also promotes gut health.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "peanut butter",
          "water",
          "sesame oil",
          "minced or grated fresh ginger",
          "sriracha (adjust the amount to your spice preference)",
          "reduced-sodium soy sauce",
          "honey",
          "juice of",
          "tempeh, cut into (25.4 mm) cubes",
          "olive oil",
          "red onion, sliced",
          "kosher salt",
          "freshly ground black pepper",
          "asparagus, trimmed and halved crosswise",
          "red bell pepper, seeded and sliced",
          "snow peas",
          "peanuts, crushed",
          "scallions, chopped"
        ]
      }
    ],
    "instructions": [
      "Combine the peanut butter, water, sesame oil, ginger, sriracha, soy sauce, honey, and lime juice in a small bowl, whisking until smooth.",
      "Place the tempeh in a separate bowl or dish. Pour half of the prepared sauce over the tempeh, ensuring it's fully coated. Set the remaining sauce aside.",
      "Heat the olive oil in a nonstick skillet over medium heat.  Add the sliced red onion to the warm oil and season with salt and pepper.  Cook for 2 to 3 minutes.  Then, add the asparagus, red bell pepper, and snow peas. Stir-fry until tender, approximately 5 to 6 minutes.  Incorporate the remaining sauce into the skillet with the softened vegetables and cook for an additional 3 minutes.  Remove the vegetable mixture from the skillet and set aside.",
      "Wipe the skillet clean. Add the tempeh cubes to the skillet, leaving any excess peanut sauce in the bowl. Cook the tempeh for 3 minutes per side.",
      "Return the cooked vegetables to the skillet with the tempeh.  Pour the reserved peanut sauce from the bowl into the pan, stirring to combine all ingredients.",
      "Distribute the stir-fry evenly among four plates or bowls.  Garnish with crushed peanuts and chopped scallions before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "For a baked variation, preheat the oven to 375°F. Prepare the sauce as directed. Toss half of the sauce with the tempeh and spread on a baking sheet lined with parchment paper or aluminum foil.  Toss the remaining sauce with the vegetables and spread them on a separate lined baking sheet. Bake the tempeh for 10 minutes, flipping halfway through, and the vegetables for 15 to 20 minutes.  Combine the baked tempeh and vegetables in a serving dish. Serve over brown rice or warmed zucchini noodles."
  }
]