Place the carrots in medium pot and cover with cold water. Set on the stove over medium-high heat. Gently boil the carrots until just tender, about 5 minutes. Meanwhile, melt the butter in a large skillet set over medium heat. Add the ginger and pecans and cook until the ginger becomes quite fragrant, about 3 to 4 minutes. When the carrots are done, drain well and add to the skillet. Mix in the chives, salt and white pepper and toss to combine. Cook, stirring occasionally, for 2 to 3 minutes more, then spoon into a serving dish and serve.