Combine sweet chilli sauce, soy sauce and lemon juice in a large bowl. Remove 1 tablespoon of the sauce mixture to a small dish or cup.

Add the cabbage, carrots, and mint to the large bowl.

Wrap shredded zucchini in a clean dish towel and gently squeeze to remove the excess moisture. Add the zucchini to the large bowl. Toss gently to combine with other vegetables.

Heat a wok or large non-stick frying pan over medium heat. Add olive oil, ginger and ground pork, cook for 3 to 4 minutes, stirring until meat is cooked. Add the reserved chilli sauce mixture to the pan. Bring to simmer. Add the green beans, cook for 2 minutes or until they begin to soften.

Spoon the vegetables from the large bowl onto two serving plates. Top with pork and green bean mixture and enjoy!