Add 2 tablespoons of water to the wok and reheat over medium-high heat. Add the onion and stir-fry for 2 minutes. Add the bell pepper, carrot, garlic, mushrooms, scallions, and ginger, and stir-fry for 1 to 2 minutes, or until softened. Return the browned marinated tempeh to the skillet, add the steamed broccoli, and stir-fry to combine. Stir or shake the Szechuan Sauce; then add it to the wok. Cook, stir-frying constantly, until the sauce coats the tempeh and vegetables, about 1 minute. Serve over freshly cooked whole grains of choice (if using).