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Vaniver comments on Open thread for December 9 - 16, 2013 - Less Wrong Discussion
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I hear that if you stir-fry vegetables, then frozen is a better option. (I eat most of the vegetables I eat raw or dehydrated, neither of which seem to do well if you freeze them first.)
I think it depends on whether you can get your heat high enough.
The point of stir-frying frozen veggies is to brown the outside while not overcooking the inside. Normally this is done by cooking non-frozen veggies at very high heat but a regular house stove can't do it properly -- so a workaround is to use frozen.
How does freeze-them-yourself compare to buying vegetables which are already frozen?
The good kind of already frozen vegetables are much tastier, have better texture and have kept more of their nutrients. That is because an ordinary freezer is not nearly quick enough to preserve most vegetables.
Industrially-frozen food is frozen much faster which is good. A house freezer is not powerful (or cold) enough to freeze food sufficiently fast.
I hear that buying them already frozen is cheaper, more sanitary, and less work, but I haven't looked into it myself.