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": "0b5976a62385487a926b5d782fd3767b",
    "updated": "2025-05-19T07:00:11.088Z",
    "title": "Steamed Rainbow Rice",
    "subtitle": null,
    "description": "This dish is inspired by the talented young Chinese chef Tam, who directs the kitchen at the widely acclaimed China House of the Oriental Hotel in Bangkok. His technique is to stir-fry the delectable mixture, which is then wrapped in lotus leaves and briefly steamed. Here I have modified the exotic effect by omitting the lotus leaves and simply steaming the ensemble, but with the same admirable results. The stir-frying step initiates the cooking process while retaining all of the colours and flavours of the ingredients. Then the steaming process gives the rice a moist texture without overcooking the vegetables.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "long grain white rice measured to the 400ml (414.029 ml) level in a measuring jug and cooked according to the method given",
          "chinese dried mushrooms",
          "red pepper (about 1/2).",
          "carrots",
          "courgettes",
          "fresh or frozen peas",
          "groundnut or vegetable oil",
          "finely chopped shallots",
          "finely chopped spring onions",
          "light soy sauce",
          "salt and black pepper",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Allow the cooked rice to cool thoroughly by spreading it on a baking sheet. When it is cool, refrigerate. When the rice is cold, proceed with the rest of the recipe.",
      "Soak the dried mushrooms in warm water for 20 minutes, until they are soft. Squeeze the excess liquid from the mushrooms and remove and discard their stems. Cut the caps into small dice.",
      "Cut the red pepper, carrots, and courgettes into small evenly-sized dice. If you are using frozen peas, make sure they are thoroughly thawed.",
      "Heat a wok or a large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the shallots and spring onions and stir-fry for about 30 seconds. Then add all the rice and vegetables and stir-fry for about 4 minutes. Add the soy sauce, 1 teaspoon of salt, and ½ teaspoon of black pepper, give the mixture a few stirs, and add the sesame oil. Remove the pan from the heat and place the mixture in a heatproof dish.",
      "Set up a steamer, or put a rack into a wok or deep pan, and fill it with 5cm (2in) of water. Bring the water to the boil over high heat. Put the dish of rice and vegetables into the steamer or onto the rack. Cover tightly and gently steam for 10 minutes. Then remove from the steamer and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "If you have lotus leaves available, feel free to use them."
  }
]