In a medium pot, bring 6 cups of water to a boil. Season with a generous pinch of salt, then carefully add in the green beans. Blanch for 5-7 minutes. Remove and transfer them onto a paper towel. Allow them to dry for 5 minutes.
In a wok or nonstick skillet over medium heat, add in the oil. Once hot, stir in the garlic and ginger. Continue stirring to prevent ingredients from burning. Cook for 30 seconds, or until aromatic.
Toss in the green beans and cook for another minute, constantly stirring.
Add in the dissolved bouillon cube and half of the water. Cook for 3-5 minutes, or until the water has dissolved.
Pour in the remaining water and repeat, mixing frequently until the water dissolves. Continue to cook for another 5 minutes, or until the green beans are tender. If needed, add in another tablespoon of water to continue steaming.
Lightly season with salt and the white pepper.
Serve hot.