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": "98db772fb16747d09b0f281bbdf096d9",
    "updated": "2025-05-19T23:42:28.852Z",
    "title": "Stir-fried Rice Noodles with Beef Chili Bean Sauce",
    "subtitle": null,
    "description": "In southern China, people often enjoy late meals. Thanks to a mild climate most of the year and restaurants open throughout the night, their lifestyle resembles that of the Mediterranean. Being in Canton reminds me of my time in Naples, where you can easily satisfy a late-night craving for a quick pasta dish. This popular noodle recipe is one of my favorites.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chinese dried thin or wide rice noodles",
          "beef fillet",
          "groundnut or vegetable oil",
          "garlic cloves",
          "fresh ginger",
          "fresh red chillies, seeded and shredded",
          "chilli bean sauce",
          "dark soy sauce",
          "chicken stock",
          "sugar",
          "shaoxing rice wine or dry sherry",
          "sesame oil"
        ]
      },
      {
        "section": "FOR THE MARINADE",
        "ingredients": [
          "egg white",
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "sesame oil",
          "cornflour",
          "salt and black pepper"
        ]
      },
      {
        "section": "FOR THE GARNISH",
        "ingredients": [
          "finely chopped spring onions"
        ]
      }
    ],
    "instructions": [
      "Soak the noodles in a bowl of warm water for 20 minutes, or until they become soft and flexible.",
      "Drain and set aside.",
      "Place the beef fillet in the freezer for about 20 minutes, or until it feels firm to the touch.",
      "Slice the beef against the grain.",
      "Combine the beef with the marinade ingredients, add ½ teaspoon salt and black pepper to taste, then refrigerate for 20 minutes.",
      "Heat a wok or large frying pan until very hot, then add the oil.",
      "Add the beef and stir-fry for 1 minute, then immediately drain it in a colander set over a bowl.",
      "Coarsely chop the garlic and finely chop the ginger.",
      "Reheat the wok and add 1 tablespoon of the drained oil back in.",
      "Add the garlic, ginger, chillies, chilli bean sauce, and dark soy sauce; stir-fry for 30 seconds.",
      "Add the drained rice noodles and chicken stock, mix thoroughly, and stir-fry for 2 minutes.",
      "Return the drained beef to the wok and stir-fry for another 2 minutes; then add the sugar, rice wine, and sesame oil, stirring once more to combine.",
      "Transfer to a serving platter, garnish with spring onions, and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]