1.   Heat oil in cooker.

2.   Heat oil in wok.

3.   Heat the oil and gently fry the spring onions without browning for a few minutes.

4.   Heat the oil in a flameproof casserole and fry the pheasant pieces until lightly golden.

5.   Heat the oil in a frying pan and cook the onion until soft and beginning to brown at the edges.

6.   Heat the oil in a heavy-bottomed pan and add the beef.

7.   Heat the oil in a large pan and cook the pepper strips and spring onions until just cooked but still crisp.

8.   Heat the oil in a large pan, add the onion and garlic and cook until soft.

9.   Heat the oil in a large saucepan, add the onion, garlic and green pepper and cook until soft.

10.   Heat the oil in a large, heavy saucepan.