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

    [
  {
    "recipeCode": "6d70308e37854897b8c10f7ca0b0fe9e",
    "updated": "2025-05-11T13:08:52.863Z",
    "title": "Lo Hon Mixed Vegetables Buddha's Delight",
    "subtitle": "A blend of Chinese vegetables cooked until tender in a richly flavored, aromatic umami sauce. This dish is popular among Buddhist monks and has become a favored vegetarian option around the world. Chinese vermicelli, made from mung bean starch, are also known as mung bean noodles, glass noodles, or cellophane noodles.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "nest of dried rice noodles (vermicelli).",
          "groundnut oil",
          "cube of fresh ginger, peeled and sliced",
          "garlic cloves, thinly sliced",
          "spring onions (scallions), halved then sliced lengthways",
          "onion, diced",
          "dried chinese mushrooms, rehydrated in hot water, drained and sliced into strips",
          "dried wood ear mushrooms, rehydrated in hot water, drained and sliced into strips",
          "tinned straw mushrooms",
          "bok choy, cut into bite-sized pieces",
          "carrot, sliced",
          "tinned bamboo shoots",
          "baby corn cobs, halved lengthways",
          "rice wine",
          "oyster sauce (or vegetarian oyster sauce).",
          "light soy sauce",
          "dark soy sauce",
          "granulated sugar",
          "vegetable stock",
          "cornflour (cornstarch) mixed with 4 tbsp water",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Place the vermicelli noodles in a bowl and pour boiling water over them.",
      "Let them soak for 3 minutes, then drain and set aside.",
      "Heat a wok over medium-high heat. Add the oil, ginger, garlic, and spring onions, stirring for 30 seconds until fragrant.",
      "Add the diced onion and continue stir-frying for another minute.",
      "Incorporate all the mushrooms, bok choy, carrot, bamboo shoots, and baby corn, cooking for an additional 3 minutes.",
      "Add the remaining ingredients, except the noodles, cornflour mixture, and sesame oil, and bring to a boil.",
      "Reduce the heat and simmer for 2 minutes. Gradually stir the cornflour mixture into the sauce to thicken it, stirring continuously.",
      "Remove from heat, mix in the noodles and sesame oil, then serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]