Remove and discard stems from mushrooms. Then chop the mushroom caps. Chop Napa cabbage keeping leaves and stems separate. Lightly coat a wok or skillet with cooking spray and place over med-high heat. Add turkey and then stir-fry until no longer pink, about 3-4 minutes. Remove turkey from the wok and set aside. Lightly recoat the wok with cooking spray. Add chopped cabbage stems and onion; stir-fry until tender. Stir in Hoisin sauce, soy sauce and five-spice powder. Add cabbage leaves, mushrooms and water chestnuts; stir-fry for about 1 minute. Add cooked turkey back into the skillet and stir-fry until well combined and heated through, about 2 more minutes. Place 3 lettuce leaves on each on each of the 4 plates. Divide mixture into 4 portions. Then divide those portions into thirds and spoon into the lettuce leaves. You can add dipping sauces such as Chinese hot mustard, soy sauce and chili sauce to add a little more zip.

Ready in 30 min