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": "513a650ed1804d64bf1ba031fe4784e3",
    "updated": "2025-05-11T18:40:12.957Z",
    "title": "Black Pepper Tempeh with Green Peppers and Onions",
    "subtitle": "",
    "description": "Tempeh is an excellent alternative to tofu; being firmer because it uses the whole soybean, it retains higher amounts of protein and fiber. This makes it an ideal ingredient for this dish, as tempeh readily absorbs the flavors it is cooked with. The black pepper provides a smoky, peppery note, while the garlic and ginger contribute classic Cantonese aromatics.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole black peppercorns",
          "mushroom stir-fry sauce (or use shop-bought).",
          "chinese rice wine",
          "light soy sauce",
          "vegetable",
          "groundnut oil",
          "onion, cut into 2 cm squares",
          "garlic cloves, thinly sliced",
          "grated fresh ginger",
          "x 340 g block of tempeh, cut into bite-sized pieces",
          "green (bell) pepper, cut into 2 cm squares",
          "cornflour (cornstarch) mixed with 2 tbsp of water",
          "spring onions (scallions), thinly sliced",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Coarsely grind the peppercorns in a pestle and mortar—avoid grinding them too finely, but ensure there are no whole peppercorns left.",
      "In a bowl, combine the Mushroom Stir-Fry Sauce, rice wine, soy sauce, and vegetable stock, then set aside.",
      "Heat your wok over high heat. When the wok starts to smoke, immediately add the oil, onion, garlic, and ginger. Cook until the onions become translucent and fragrant, then add the tempeh and green pepper. Stir-fry for 1-2 minutes before adding the crushed black peppercorns and mixing well for another minute.",
      "Pour in the stock mixture and bring it to a boil. Once boiling, stir the cornflour mixture and slowly drizzle it into the sauce while stirring continuously until the sauce thickens.",
      "Immediately transfer the dish to a serving plate, then garnish with the spring onions and drizzle with sesame oil."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]