Add 1 tbsp vegetable oil to a wok or a deep, large skillet on med/high heat. Add 3/4 cup red bell pepper, 3/4 cup carrots and 1 cup snap peas. Stir and cook for 1-2 minutes. Remove from pan and set aside.
Add another tbsp of oil to the pan and sauté 2 tbsp garlic with 1/2 cup onions until the onions are soft and translucent. Stir in 1/2 cup chicken and cook until lightly browned.
Add 1 cup fish balls and cook for 2 minutes. Add 1/2 cup Chinese sausage and cook for a minute more. Be careful not to overcook or burn the meats. Lower your heat if necessary.
Pour 3 cups chicken broth. Season with 2 tbsp soy sauce, 1 tbsp oyster sauce, salt and pepper to taste. Stir then allow the mixture to boil.
Add back your cooked vegetables, half of your chopped green onions and 1 tsp of sesame oil. Stir until combined.
Sprinkle the rest of your green onions before serving. Best served warm.
To prep dried black fungus, follow package instructions. What you essentially need to do is soak it in water and wait for it to bloom to about 3x its size (about 5 minutes). Once it does, remove from the water, pat dry and chop.