Rinse mushrooms well under running water. Slice or halve or quarter them.
Heat a wide skillet with oil on a high flame.
Add garlic and sauté for 30 to 60 seconds until aromatic. Do not brown or brown it.
Next add mushrooms and slit green chilli. Saute for 2 mins.
Add the capsicum and half of the spring onions, toss and fry till the capsicums are almost cooked yet crunchy.
Make sure mushrooms are cooked yet not mushy.
Add the sauces to the skillet all over and pour 2 to 3 tablespoons of water. Quickly stir well. The water immediately blends with the sauce and evaporates.
Next sprinkle black pepper. Toss and fry for another min or until the sauce thickens.
Check salt and add more sauces to suit your taste. Chili sauce & ketchup already have salt so I have not used. Off the heat.
Serve chilli mushroom with hakka noodles or fried rice.