In a large skillet, add 1 tablespoon of olive oil and heat at medium-low heat. Add half of the cabbage in large shreds, the leaves with the stems of the Bok choy.
Sprinkle on top the garlic powder, paprika, & 1/2 tsp of salt. Mix around with a spatula until evenly disbursed. Then, on low heat, continue to cook down the cabbage & Bok choy with the lid on for about 5–8 more minutes.
Add the cabbage & Bok choy mixture to your food processor & pulse until finely shredded. Then pour into a towel, squeeze out excess liquid into the sink, & then put in a medium-sized bowl & set aside.
Wipe out the large skillet, and then add in the other 1 tablespoon of olive oil, along with 1 clove of garlic minced at medium heat. Add in the chicken bratwurst out of the casing or pork and break apart; cook until almost pink.
Then add in oyster sauce, soy sauce, sesame seed oil, and 1/4 tsp salt. Mix until thoroughly combined. Then whisk the two eggs in a small bowl, pour out about 1/3 of the egg mixture on top of the meat mixture in the pan, & incarnate.