Set a small pot of water to boil. While you are waiting for the water to boil, trim the ends of your green beans. Once the water is boiling, blanch the green beans for approximately one minute.
While your green beans are in the pot, prepare a large bowl with ice and water to create an ice bath for the green beans. Then, drain the green beans from the hot water and place in the ice bath for about two to three minutes. Remove green beans from the ice bath and pat dry thoroughly.
Melt butter and garlic together in a wok or sauté pan over medium heat. Add chicken bouillon powder or mushroom powder, and stir to combine. Simmer until fragrant, about two minutes.
Increase heat to medium high and add green beans. Stir fry until lightly blistered, no more than three minutes, as you still want to maintain the crisp of the green beans.
Remove from heat, pouring garlic butter over top of green beans before serving. Add chili oil if desired.