In a large pan set at medium, heat oil. Add garlic and green onions and saute for 3 minutes. Add turkey and cook until turkey is cooked fully and starting to brown. Add mushrooms and bok-choy, water chestnuts and red pepper. Continue to cook until vegetables are tender. Add remaining ingredients (except lettuce), mixing until well combined and saute until Nappa cabbage is wilted and mixture is heated through.
To serve, set out a platter of lettuce leaves and bowl of mu shu turkey and extra hoisin sauce. Let everyone spoon the mu shu turkey mixture and hoisin sauce into lettuce leaves and roll.
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